Fresh Fuyu persimmon is a seasonal treat in our house, so we were excited to find a case of them recently. Today, we’re doing Caramelized Persimmon with Sweet Vanilla Mascarpone. Tomorrow, who knows?
The Interwebs are filled with explanations about the different kinds of persimmons, so we’ll spare you the details. Just know that Fuyu persimmons can be eaten any way you want. Raw or cooked, whole or sliced, peeled or unpeeled, and even frozen. You do you.
Fruit as dessert can feel like a bit like a rip-off, but we make this exception whenever the opportunity arises. The barely sweet mascarpone cheese is rich and satisfying. The cinnamon and ginger take the persimmons over the top for a light dessert with no regrets.Print
Caramelized Persimmon with Sweet Vanilla Mascarpone
For the Persimmon
- 1 ripe Fuyu persimmon cut into 1/4″ slices (peel if desired)
- 2 tsp Swerve Brown Sweetener, packed
- 2 tsp boiling water
- 2 tsp ghee or butter
- 1/2 tsp fresh lime juice
- Scant pinch each ground ginger and cinnamon
For the Mascarpone
- 1/4 cup mascarpone cheese
- 1 tsp Lakanto Powdered Sweetener, packed then sifted
- 1/2 tsp pure vanilla extract
- 1/4 tsp fresh lime juice
- Add mascarpone, vanilla, Lakanto powdered sweetener and a lime juice to a medium bowl and mix together with a rubber spatula until well combined. Cover and refrigerate until ready to serve.
- In a small measuring cup, mix Swerve and boiling water, then stir to dissolve as much as possible. Add lime juice and pinches of ginger and cinnamon. Set aside.
- Slice the top of the persimmon off just under the stem, then peel the persimmon (unless you prefer to leave the peel on). Slice the persimmon crosswise, like you would a tomato, from top to bottom. Be sure to create uniform slices that are about 1/4″ thick. Thickness will affect cooking time.
- Heat a large pan over medium heat (make sure it is large enough to accommodate all the persimmon slices in one layer) and add ghee or butter and melt, then place the persimmon slices in the pan.
- Distribute half of the liquid Swerve mixture with a spoon, spreading over the top sides of the persimmon slices. Cover and cook about 4-5 minutes.
- Flip the persimmon slices and distribute the remaining sugar mixture. Cook, uncovered until the slices soften and begin to caramelize around the edges, another 4-5 minutes. Once the edges begin to brown keep a close eye on the persimmon slices, so they don’t burn.
- Divide persimmon slices between two plates and top each plate with half of the mascarpone mixture. Garnish with lime zest and/or pinches of ginger and cinnamon, if desired. Serve immediately.
This recipe is just right for two servings. If you’re making it for one, place half the uncooked persimmon slices in a zipper bag with air removed and refrigerate for later. Reserve half the mascarpone mixture in an airtight container and prepare the leftover persimmons the next day.
Keywords: caramelized persimmons, vanilla mascarpone, gluten-free, sugar-free, grain-free