Fuyu persimmons are the variety that boasts a tomato-like shape. Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be eaten when as firm as an apple.
I like to use them in fruit compotes, the unpeeled wedges cooked in a sugar syrup of dry white wine and sugar augmented with a cinnamon stick and star anise. The made- ahead spiced fruit is delicious served atop tapioca pudding or yogurt, but my favorite is on a generous scoop of ice cream. Serve a crisp cookie with each serving, such as a butter cookie or palmier.
Fuyu Persimmon Compote Topping
Yield: 6 to 8 servings
INGREDIENTS
1 cup dry white wine
1/2 cup granulated sugar
1 star anise
Pinch salt
4 Fuyu persimmons, rinsed, dried, leaves removed, cut into wedges
For serving: ice cream and crisp cookies
DIRECTIONS
1. Bring wine, sugar, star anise, cinnamon and a pinch of salt to a boil in a medium saucepan, stirring occasionally. Reduce heat to medium-low heat and simmer for 7 minutes. Add persimmons and stir to coat fruit with syrup. Simmer, covered, until tender about 20 minutes, stirring 2 times in the process and returning lid.
2. Cool. Refrigerate until chilled; can be refrigerated covered up to two days. Serve fruit atop ice cream transferring it with a slotted spoon.
Source: Adapted from Martha Stewart Living magazine
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com.
