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When the leaves start to turn, it just feels right to whip up something sweet. Today we're pulling together easy Warm Spiced Persimmons that'll bring comfort to your day. This fruit usually flies under the radar but it's a real star in fall—soft, sugary, and packed with taste. Enjoy one as a cozy snack or pass them around for dessert. Grab those golden beauties and let's make some magic.
Top Reasons These Baked Persimmons Rock
Persimmons dusted with spice are good morning, noon, or night. Pair them with yogurt to start your day, serve them after dinner, or show them off at a get-together. Baking brings out all their sweetness and the spices scream autumn vibes. The bonus? You don't have to spend much time making them. It's an awesome way to get kids to try a new fruit and your space will smell amazing. One bite, and this will be your go-to fall treat.
What You'll Need
- Ground nutmeg: gives things that homey twist
- Ground coriander: brings a bit of zest
- Ground cinnamon: the classic fall touch
- Clove: tiny dash to warm things up
- Butter: for extra flavor
- Honey: turns up the sweetness
- Coconut oil: makes everything shiny and lush
- Fuyu persimmons: go for the ones that feel weighty
- Water: brings it all together
How To Make It
- Let it cool:
- Give everything a 10 minute rest. The sauce will thicken as it sits.
- Into the oven:
- Pop it in for 35-40 minutes. Wait for the edges to brown and get soft.
- Cover up:
- Throw a lid or foil over your skillet to lock in moisture and keep it juicy.
- Dress your fruit:
- Pour the spiced mix all over the persimmons. Grab a spoon or brush if you like.
- Blend it up:
- Mix up honey, melted butter, coconut oil, clove, cinnamon, coriander, nutmeg, and a splash of water until it's all smooth and runny.
- Slice the persimmons:
- Wash and halve each persimmon, leave the skins—they'll tender up. Pop them cut side up in your dish. If they roll, trim the bottoms just a bit.
- Warm up your oven:
- Fire up your oven to 350°F (175°C). This way your fruit turns out tender but not burnt.
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How To Grab The Best Persimmons
Pick Fuyu persimmons that are a deep orange and nicely heavy. They're round, which means they bake up well and hold together. Pass on any that have bruises or soft parts. Got hard ones? Leave them out until they gently give when pressed—they'll be much sweeter then.
Switch Up Your Spices
Want to try something new? Sprinkle in a little cardamom for floral notes, toss in allspice for extra comfort, or use black pepper if you want a slight bite. Persimmons love all kinds of seasonings. Sample a bit at a time and add more until you love how it tastes.
Ways To Enjoy Them
Bake these to eat with savory mains too—they go great with a pork chop or some roasted duck. If you want something lighter, chop them up cold for a salad with greens, goat cheese, and pecans. Drizzle balsamic and you’ve got a show-off meal in no time.
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Leftover Tips
Stash any leftovers in your fridge for up to five days. Snack on them cold or heat them back up. Try smashing the cold pieces onto toast for a quick breakfast. They freeze well for three months, so you're ready when company surprises you.
Frequently Asked Questions
- → What type of persimmons should I use?
Fuyu persimmons are great since they hold their shape well. Hachiyas only work if they're very firm or they'll turn mushy. Pick fruits that feel heavy and are bright orange. Slight softness means it's ripe. Smaller ones bake more evenly.
- → What pairs well with these?
Top warm persimmons with vanilla ice cream for the perfect combo. Greek yogurt works for breakfast. A sprinkle of granola adds crunch. Whipped cream is another fave. On the savory side, they go great with meat dishes like roasted pork or chicken.
- → How can I tell when they're fully baked?
A fork should slide in easily, but the fruit should stay intact. The spices will bubble and look sticky. Their color will darken to a richer orange. Baking typically takes 20-25 minutes. Don't let them cook too long, or they'll fall apart.
- → Are there vegan options?
Replace butter with extra coconut oil. Honey can be swapped for maple syrup or agave. It still turns out sweet and delicious! Adding crushed nuts gives extra crunch too. Just keep an eye out—plant-based ingredients cook faster.
- → How do I choose good ones?
Go for firm fruits with bright orange color. Avoid wrinkles or dark spots. They should feel heavier than they look. A little softness when pressed means they're good to go. Small-sized ones bake better than the large ones.
Conclusion
Into warm fruit recipes? Try cinnamon-stuffed baked apples. Honey-glazed pears are another must-try. Or dive into spiced persimmon loaf for that same warm flavor!