Fuyu persimmons look more like orange beefsteak tomatoes, with the flat bottom and wide shape and hachiya are more like orange roma tomatoes, with round bottoms and oval shaped. Hachiya tends to be more sweet and soft when ripe and fuyu is more mild and firm. I like to roast or bake my fuyu persimmons or add them to an autumn salad and with hachiya- I like to add them to baked goods or eat solo.
This recipe is a great and simple way to try out persimmons this season. Plus it can served as breakfast, for a nice brunch or for a more healthy dessert.
Orange Honey Roasted Pecans & Persimmons
Fridge:
1 cup orange juice
Counter:
4 fuyu persimmons, tops removed and cut in half across the middle/horizontally
1/8 cup water
3 tbs honey
Pantry:
1/2 cup pecans, roughly chopped
1/8 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp salt
1/2 tsp vanilla extract
4 cloves
Tools:
Small pot
Casserole dish
Measuring cups/spoons
Aluminum foil
Cutting board
Chopping knife
Preheat oven to 350 degrees.
Add orange juice, water, honey, vanilla, cinnamon, ginger, cloves and salt to the small pot. Put over medium heat and bring to a simmer. Allow to simmer for 5 minutes and then remove from heat.
Put the persimmon halves in the casserole dish, with stars facing up. Pour the orange juice and honey mixture over the top.*
Cover with aluminum foil and place in the preheated oven. Bake for 45 minutes covered.
Remove foil and pour the pecans over the whole dish. Place back into the oven and back for another 15 minutes- checking every five minutes to make sure the pecans don't burn.
Remove from oven and allow to cool to room temperature or serve hot. Whatever you prefer! This is great over Greek yogurt for breakfast or over ice cream for dessert. Enjoy!! Xo
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