Baked persimmons stuffed with ricotta cream, served with cranberry-orange compote and nut crumble - photo 1
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Baked persimmons stuffed with ricotta cream, served with cranberry-orange compote and nut crumble

Desserts Vegetarian Dishes 75 min Medium 10 wyświetleń ~51.56 PLN - (0)
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Description

A seasonal dessert combining the sweetness of ripe persimmons with creamy ricotta, aromatic cranberry and orange compote, and a crunchy topping made of walnuts and oats. The dish is visually striking (bright orange fruits filled with white cream, shiny burgundy sauce, and golden crumble), and it offers a contrast of sweetness, tartness, and spicy notes. Perfect for winter gatherings when cranberries and oranges are available — serve warm or at room temperature, garnished with finely chopped pistachios or candied orange peel. Vegetarian version (without gelatin) — the cream thickened with whipped cream and ricotta. It catches the eye with its intense colors and layers of texture: soft baked fruits, silky cream, thick glossy sauce, and crunchy crumble.

Ingredients Used

Ingredients (15)

Servings:
6
  • Persimmon 6 szt.
  • Ricotta 500 g
  • wildflower honey 60 g
  • 30% heavy cream 100 ml
  • Fresh cranberry 200 g
  • Freshly squeezed orange juice 200 ml
  • White sugar 80 g
  • Unsalted butter 40 g
  • Walnuts (shelled) 100 g
  • Oat flakes (mountain) 60 g
  • Vanilla extract 10 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios (unpeeled) - optional 30 g
  • Candied orange peel - optional 30 g
💰 Szacowany koszt dania: ~51.56 PLN (8.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 190°C (top-bottom). Wash the kaki under running water and dry with a paper towel. Cut each kaki in half crosswise (along the shorter axis) to create two 'boats'. Using a small spoon or knife, gently scoop out the center with the seeds (if present) and part of the flesh, creating a cavity about 3-4 cm in diameter and 1-2 cm deep — this will be the space for the cream. Place the halves skin side down on a baking sheet lined with parchment paper, lightly brush 10 g of butter on each half (spread with a brush) and bake for 12-15 minutes until the edges start to soften slightly and the top is lightly golden. After baking, let cool for 10 minutes.

Ingredients: Persimmon, Unsalted butter
Use a baking tray lined with parchment paper or a heatproof dish. If the fruit is very soft, reduce the baking time to 8-10 minutes to prevent it from falling apart. The halves should be soft to the touch but retain their shape.

Ricotta cream

2

In a well-chilled bowl (metal or glass), place the ricotta (500 g). Add honey (60 g), vanilla extract (10 ml), and a pinch of salt (1 g). Use a hand whisk or mixer on low speed and mix until the ingredients are combined — a thick, smooth cream will form. In a separate bowl, whip the heavy cream (100 ml) to soft peaks (about 2-3 minutes with a mixer on medium speed) — the cream should hold its shape slightly but not be overly stiff. Gently fold the whipped cream into the ricotta using an upward motion to maintain a light texture. Taste and adjust with more honey if needed (add up to 10 g more if you want a sweeter cream). Store the cream in the refrigerator until ready to use (about 10-15 minutes).

Ingredients: Ricotta, wildflower honey, 30% heavy cream, Vanilla extract, Salt
Use a metal or ceramic bowl and well-chilled tools for whipping the cream. Do not whip the cream too long — it should be creamy, not grainy. If you don't have a mixer, you can vigorously whip the cream by hand with a whisk (~5-8 minutes).

Cranberry-Orange Compote

3

In a medium pot with a thick bottom, place fresh cranberries (200 g), orange juice (200 ml), and sugar (80 g). Add 10 g of butter and 1/3 teaspoon of cinnamon (about 1.7 g in total), and bring to a boil over medium heat. Once it starts boiling, reduce the heat and simmer gently for 8-10 minutes, stirring occasionally — the cranberries should burst and release juice, and the mixture will thicken. If you prefer a smoother consistency, after 8 minutes, use an immersion blender for short pulses (1-2) and bring it back to a boil. Taste and adjust for flavor — if it's too sour, add up to 10 g more sugar. Set the compote aside to cool slightly; it should be shiny and thick, but still liquid.

Ingredients: Fresh cranberry, Freshly squeezed orange juice, White sugar, Unsalted butter, Ground cinnamon
Use a medium pot with a thick bottom to avoid burning. Stir with a wooden spoon. The compote will thicken as it cools — do not let it evaporate completely.

Nut and Oat Crumble

4

Heat a dry skillet over medium heat. Add walnuts (100 g) and oats (60 g) and toast for 3-4 minutes, stirring, until they smell nutty and are lightly browned. Transfer to a bowl. In the same skillet, melt the remaining 20 g of butter (if any) with 20 g of sugar, until the sugar starts to melt and gently caramelize (about 2-3 minutes) — be careful not to burn it. Pour the caramelized butter with sugar into the bowl with the nuts and oats, add 1 teaspoon of cinnamon (2.3 g from the remainder) and quickly mix until the ingredients are coated and form a crunchy crumble. Spread on a baking sheet and leave to cool (it will harden and become crunchy).

Ingredients: Walnuts (shelled), Oat flakes (mountain), Unsalted butter, White sugar, Ground cinnamon
Use a medium-sized non-stick pan (about 24 cm). Caramelizing sugar is quick — work over medium heat and keep your hand on the spoon to stir immediately. Too high a temperature will burn the sugar and give it a bitter taste.

Assembly and serving

5

Remove the cooled, baked halves of the persimmon and gently fill each indentation with ricotta cream (use a spoon or piping bag) — about 80-90 g of cream should be used for one half. On top of the cream, add 1-2 tablespoons (about 30-40 g) of warm (but not hot) cranberry-orange compote, allowing some of the sauce to drizzle over the cream. Generously sprinkle with nut-oat crumble (about 15-20 g per serving). Finally, optionally decorate with finely chopped pistachios (about 5 g) and strips of candied orange peel (2-3 strips). Serve immediately — the dessert tastes best warm or at room temperature.

Ingredients: Persimmon, wildflower honey, Ricotta, Fresh cranberry, Walnuts (shelled), Oat flakes (mountain)
Use a piping bag with a large tip or a spoon for filling. If you prepare more compote, you can serve it additionally in a sauce boat. For visual effect, arrange the halves on a light plate, letting the sauce slightly spill over the edge of the plate.

Final tips

6

If you want to speed up preparation on a larger scale: prepare the compote and crumble the day before and store them in separate containers in the fridge. The ricotta cream is best made just before serving, but it can be made up to 4 hours in advance. Before serving, gently heat the compote in a saucepan or microwave.

Ingredients: Fresh cranberry, Ricotta, Oat flakes (mountain)
To heat the compote, use a small saucepan and warm it over low heat, stirring frequently. Keep the cream covered in the refrigerator — if it thickens too much, briefly stir it before filling.

Fun Fact

💡

Kaki (persimmons) have a long history — they were cultivated in China over 2000 years ago. In European cuisine, they gained popularity as a winter fruit, valued for their sweetness and meaty texture, which pairs wonderfully with cheeses and nuts.

Best for

zimowe spotkania rodzinne kolacja świąteczna przyjęcie dla gości

Tips

🍽️ Serving

Serve desserts on light-colored plates to contrast the color of the persimmon and the compote. Serve warm (with the compote slightly heated) or at room temperature. Add a scoop of vanilla ice cream on the side for a more decadent version. For guests, prepare portions on small plates, adding a teaspoon of compote next to the half for a decorative effect.

🥡 Storage

Ricotta cream: store for up to 24 hours in the refrigerator in an airtight container. Compote: up to 5 days in the refrigerator; reheat before using again. Crumble: best stored in a dry, airtight container at room temperature for up to 3 days — it becomes soggy from the sauce. Finished dessert: best eaten immediately; if storing filled fruits, consume within 24 hours to prevent the crumble from becoming soft.

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