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Fall brings the perfect time to bake something special. Today we're making simple Spiced Baked Persimmons that will fill your kitchen with warmth. This often forgotten fruit makes the perfect autumn treat - sweet, soft, and full of flavor. Perfect for a cozy morning breakfast or an after-dinner treat. Let's make something amazing with these golden fruits.
Why You'll Love These Baked Persimmons
These sweet, spiced persimmons work perfectly any time of day. Mix them with yogurt for breakfast, serve them for dessert, or bring them to your next dinner party. The fruit gets naturally sweet while baking, and the spices make it taste just like fall. The best part? They're super quick to make. Kids love trying this new fruit, and your kitchen will smell amazing. Once you try these, they'll become your new fall favorite.
What's In The Recipe
- Fuyu persimmons: firm ones that feel heavy
- Coconut oil: makes them glossy and rich
- Honey: brings out the natural sweetness
- Butter: adds richness
- Clove: just a tiny pinch for warmth
- Ground cinnamon: perfect fall spice
- Ground coriander: adds brightness
- Ground nutmeg: for that cozy feeling
- Water: helps blend everything together
Recipe Steps
- Set up:
- Turn oven to 350°F (175°C). This temp makes the persimmons soft without burning them.
- Cut the fruit:
- Wash persimmons and cut them in half. Keep the skin on - it gets soft while baking. Put them cut-side up in a skillet. Cut a tiny bit off the bottom if they wobble.
- Mix flavors:
- Stir melted coconut oil, honey, melted butter, clove, cinnamon, coriander, and nutmeg in a bowl. Add water to thin it. Mix well.
- Season fruit:
- Pour the mix over persimmons. Coat them well using a brush or spoon.
- Cover:
- Put a lid or foil on the skillet. This keeps the fruit juicy.
- Bake:
- Cook for 35-40 minutes until soft and brown at the edges.
- Cool:
- Let sit for 10 minutes. The sauce gets thicker as it cools.
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Picking Good Persimmons
Look for deep orange, heavy persimmons. Round Fuyu ones work best for baking since they stay firm. Skip any with marks or soft spots. If they're hard, leave them out for a few days until slightly soft when pressed. The ripest ones taste sweetest.
Change Up The Spices
Try different spices if you want. Add cardamom for flowers, allspice for warmth, or black pepper for kick. The persimmons taste good with lots of spices. Start with small amounts and add more to taste.
Serving Ideas
These work great with meats too. Try them with pork or duck for dinner. For lunch, chop them cold in a salad with greens, goat cheese, and pecans. Add balsamic dressing and you've got a fancy meal in minutes.
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Keeping Leftovers
Store extras in the fridge for 5 days. Eat them cold or warm them up. Mash cold ones on toast for breakfast. You can freeze them up to 3 months - perfect for when friends drop by.
Frequently Asked Questions
- → Which persimmons work best?
Fuyu persimmons are perfect - they're firm and hold shape. Hachiyas need to be very firm or they'll collapse. Look for bright orange fruits that feel heavy. Ripe ones have a slight give when pressed. Small ones cook more evenly than big ones.
- → What goes good with these?
Vanilla ice cream melts perfectly over hot fruit. Greek yogurt makes it breakfast-worthy. Some folks add granola for crunch. Even whipped cream works great. For dinner, serve beside pork chops or roast chicken - fruit complements meat nicely.
- → How do I know they're done?
Fork should slide in easy but fruit shouldn't collapse. Spice mix should bubble and get sticky. Color turns deeper orange. They'll be hot all through - about 20-25 minutes usually. Don't overbake or they turn to mush.
- → Can I make them vegan?
Use extra coconut oil instead of butter. Swap maple syrup or agave for honey. Still gets sticky and good! Some add crushed nuts on top for extra flavor. Just watch close - plant-based ingredients brown faster.
- → How do I pick good ones?
Choose firm, bright orange fruits without soft spots. Should feel heavy for size. Slight give when pressed means they're ripe. Avoid any with brown spots or wrinkled skin. Small ones cook more even than large.
Conclusion
Love warm fruit desserts? Try baked apples stuffed with cinnamon oats. Or make honey roasted pears. Even spiced persimmon bread brings these same cozy flavors!