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When the leaves start dropping, it's the perfect moment to whip up something special. We're going to make super easy spiced baked persimmons that turn your kitchen super cozy. This overlooked fruit is great for fall—juicy, tender, and bursting with flavor. They're awesome in the morning with a coffee or as a little treat after supper. Grab some golden persimmons and let's do something fun.
Irresistible Baked Persimmons
These cozy, warm spiced persimmons are awesome anytime. Pile them on yogurt at breakfast, hand them out for dessert, or bring a batch to your next potluck. Baking makes them extra sweet all by itself, and those spices give total fall vibes. Plus, they're a cinch to make. Kids can't wait to try this fun fruit, and your place will smell amazing. Try it once and you'll crave it every autumn.
Main Ingredients List
- Ground nutmeg: brings serious comfort
- Ground coriander: gives a hint of lift
- Fuyu persimmons: go for ones that feel heavy and firm
- Butter: ups the flavor
- Honey: makes everything sweeter
- Coconut oil: adds shine and richness
- Clove: just a little for cozy spice
- Ground cinnamon: essential for that autumn taste
- Water: brings it all together
How To Make It
- Let it cool:
- After baking, give it about 10 minutes so the sauce thickens up and the fruit is easier to serve.
- Bake:
- Pop the skillet in the oven and bake for 35 to 40 minutes. The edges should get golden and soft.
- Cover up:
- Toss on foil or put a lid over the pan. That way, the persimmons come out juicy.
- Add toppings:
- Spoon or brush your spice mix all over the fruit. Make sure every piece gets coated well.
- Mix together:
- Combine coconut oil (already melted), melted butter, honey, clove, coriander, cinnamon, and nutmeg. Throw in some water to loosen it up, then give it a good mix.
- Slice the persimmons:
- Wash each persimmon, slice them in half (skin can stay since it softens), then set them cut-side up in the pan. If they roll, flatten the bottom a bit.
- Get things going:
- Set your oven at 350°F (175°C). That's the sweet spot for baking the fruit nice and soft without burning.
Choose The Best Fruit
Find persimmons that are deep orange and feel heavy. Round Fuyu types hold up best when baking. Steer clear of fruit with soft patches or marks. If they're rock hard, just leave them out for a few days till they give a little when pressed. The sweeter, the better.
Switch Up The Flavors
Feel free to swap in other spices. Cardamom gives floral vibes, allspice brings deep warmth, or try black pepper for a punch. This fruit plays well with lots of flavors. Start easy, then add more if you want a bolder kick.
Ways To Serve
Pair these with meat like pork or duck for dinner—they fit right in. For lunch, chop them cold and toss with greens, pecans, and goat cheese. Splash on some balsamic, and boom, you've got a fancy plate in no time.
Save The Extras
Leftovers stay good in the fridge about 5 days. Pop them cold or warm them up if you want. Smoosh the cold ones onto toast for breakfast, too. Stash some in the freezer for up to 3 months—they're handy when you get surprise guests.
Overview
If you crave toasty fruit, try cinnamon oats in apples, honey pears baked to perfection, or a slice of fluffy spiced persimmon bread. All these will fill your kitchen with autumn feels!
Recipe Q&A
- → Which persimmons work best?
Fuyus are awesome ‘cause they stay firm while baking. Go for Hachiyas only if they're not soft or they'll get mushy. Pick really orange ones that feel heavy. Soft ones cook faster but might squish. Smaller fruits bake way nicer than huge ones.
- → What goes good with these?
Vanilla ice cream over hot fruit is magic. Greek yogurt turns it into a solid breakfast. If you love crunch, sprinkle on some granola. Whipped cream is super tasty too. At dinner, try it alongside roasted chicken or pork—the sweet goes well with those flavors.
- → How do I know they're done?
Stick a fork in and it should go through easily, but don't let the fruit fall apart. The spices should look bubbly and a bit gooey. Color deepens to a rich orangey shade. They're usually steaming inside after twenty-ish minutes. If you leave them in too long, they'll just get soggy.
- → Can I make them vegan?
Just use more coconut oil instead of butter. Switch in maple or agave instead of honey. They'll turn out sweet and sticky too! A handful of crushed nuts up top is yummy. Keep an eye out ‘cause plant stuff browns quicker than regular butter sometimes.
- → How do I pick good ones?
Look for fruits that are bright orange and feel heavy. Don’t choose ones with dents or wrinkly skin. If they give just a little when you squeeze, they’re just about ready. Smaller ones bake up nicer than big jumbo ones.