Baked persimmons with ricotta-honey cream, almond crumble, and red orange sauce - photo 1
← Recipes

Baked persimmons with ricotta-honey cream, almond crumble, and red orange sauce

Desserts Vegetarian Dishes Cakes and Bakes 90 min Medium 10 wyświetleń ~31.02 PLN - (0)
Rate:
(0)
Start Cooking

Description

A delicate, seasonal dessert combining the sweetness of roasted persimmons with a light, slightly tangy ricotta and honey cream. The dish is complemented by a crunchy, buttery almond crumble and an aromatic, glossy red orange sauce with a hint of cinnamon. The dessert is vegetarian, visually striking (the contrast of golden fruits, white cream, and dark red sauce) and works wonderfully as a finale for a holiday or winter meal. Serve slightly warm or at room temperature, garnished with fresh mint and sprinkled with toasted pistachios for color and texture.

Ingredients Used

Ingredients (16)

Servings:
4
  • Persimmon 4 szt.
  • Ricotta (ricotta cheese) 250 g
  • Brown sugar 50 g
  • Butter 40 g
  • Wheat flour 80 g
  • Red orange (juice and zest) 120 ml
  • Lemon juice 10 ml
  • Cornstarch (corn flour for thickening) 10 g
  • Vanilla extract 5 g
  • 30% heavy cream 30 g
  • Blanched almonds 60 g
  • Honey 60 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Fresh mint 0.2 pęczków
  • Roasted pistachios 40 g
💰 Szacowany koszt dania: ~31.02 PLN (7.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 190°C (top-bottom). Line the baking tray with parchment paper. Prepare all the ingredients: measure the flour, take the butter out of the fridge and cut it into small cubes, drain the ricotta in a sieve if it is very watery.

Ingredients: Butter, Wheat flour, Ricotta (ricotta cheese)
Use a large baking tray and parchment paper. If you are using a convection oven, lower the temperature by 10-15°C. Draining the ricotta in a sieve for 15 minutes will give a thicker cream.

Almond Crumble

2

In a bowl, combine flour (80 g), brown sugar (50 g), almond flakes (60 g), cold diced butter (40 g), cinnamon (4 g), and a pinch of salt (1 g). Use your fingers or two knives to cut in the butter, rubbing it into the dry ingredients until the mixture forms crumbly pieces the size of peas and smaller crumbs. The mixture should hold together slightly but not be a uniform mass.

Ingredients: Wheat flour, Brown sugar, Blanched almonds, Butter, Ground cinnamon, Salt
Use a large metal bowl and cold butter. If you have a food processor, use it in short pulses (4–6 pulses) to avoid overheating the mixture. Do not knead for long — the crumble should be crumbly, not a uniform dough.
3

Spread the crumble on the prepared baking sheet in an even layer. Bake in a preheated oven for 12–15 minutes at 180°C (if using a fan oven - 170°C), until the crumble turns golden brown. Halfway through baking, gently stir with a wooden spatula to ensure even browning. Once baked, set aside to cool completely — the crumble will harden and become crunchy.

The best is a pan/tray with low edges. The crumble can burn quickly — watch the color after 10 minutes.

Preparing persimmon

4

Wash the persimmons and dry them. Cut each one in half lengthwise (if the fruits are very large, you can cut them into quarters). Remove the stems. Place the halves on a baking sheet with the skin side down and the cut side facing up. Using a brush or a teaspoon, spread a thin layer of honey on top of each half (about 1 tablespoon of honey for 4 halves).

Ingredients: Persimmon, Honey
Use a sharp knife and a cutting board. If the fruit is very soft, work gently to avoid crushing the flesh. A silicone brush makes it easier to spread the honey evenly.
5

Place the baking tray with the persimmons in the preheated oven at 190°C and bake for 18–25 minutes. The persimmons should soften slightly, the edges will start to caramelize, and small bubbles of juice will appear. Remove and let sit for 5 minutes — the fruits should hold their shape but be soft when pierced with a fork.

Ingredients: Persimmon
Baking time depends on the ripeness of the persimmon — firmer ones require a longer time. Check with a skewer or fork; it should go in easily.

Orange sauce

6

In a small saucepan, combine the juice and zest of the blood orange (120 ml), 20 g of sugar from the recipe (part of the sugar was used earlier — measure out 20 g now), and 5 g of honey. Heat over medium heat until it starts to bubble slightly. In a teaspoon of cold water, dissolve the cornstarch (10 g) into a smooth slurry, then pour it in a thin stream into the sauce, whisking vigorously. Cook for 1–2 minutes until thickened — the sauce should reach a slightly syrupy consistency and coat the back of a spoon. Remove from heat and set aside to cool.

Ingredients: Red orange (juice and zest), Cornstarch (corn flour for thickening), Brown sugar, Honey
Always dissolve the starch in cold water to avoid lumps. If the sauce is too thick after cooling, add a little boiling water and mix thoroughly.

Ricotta cream

7

In a bowl, place the ricotta (250 g). Add honey (30 g from the remaining 60 g, the rest was used for glazing the persimmon), 5 ml of vanilla extract, lemon juice (10 ml), and heavy cream (30 g). Use a whisk or mixer on the lowest setting and mix for 1–2 minutes until the mixture is smooth, slightly fluffy, and homogeneous. Taste: the cream should be slightly sweet with a distinct citrus note.

Ingredients: Ricotta (ricotta cheese), Honey, Vanilla extract, Lemon juice, 30% heavy cream
If the ricotta is lumpy, use an immersion blender for a few seconds — be careful not to overwork it and make it too runny. Use a metal bowl and a rubber spatula to scrape the mixture from the sides.

Assembly and decoration

8

For each plate, place a portion of ricotta cream (about 60 g per serving) as a base — spread it with a spoon in the center. On the cream, place half of a baked persimmon (or a quarter if the fruit was large). Drizzle with a spoonful of orange sauce (about 20–30 g per serving) so that some flows beside the cream. Generously sprinkle the top with prepared almond crumble (about 20–25 g per serving). Additionally, decorate with chopped pistachios (optional) and fresh mint.

Ingredients: Persimmon, Roasted pistachios, Fresh mint
Use a small teaspoon for decorative sauce pouring — it allows for better control over the amount and appearance. You can arrange the portions in glass bowls or on dessert plates.

Final tips

9

Serve the dessert slightly warm (the kaki right after baking, the cream at room temperature) or completely chilled. If you are preparing the dessert in advance, store the cream and crumble separately — the crumble will retain its crunchiness. Ten minutes before serving, arrange the fruits on the cream and complete the decorations.

Crumble quickly loses its crunch when in contact with cream or sauce — that's why assembling just before serving gives the best textural effect.

Fun Fact

💡

Kaki (persimmon) have a thousand-year history of cultivation in Asia, and their sweet flesh becomes almost jam-like after heat treatment, resembling the texture of apricots or plums.

Best for

świąteczny deser zimowe kolacje elegancki deser dla gości

Tips

🍽️ Serving

Serve on light-colored plates to highlight the contrast of colors. You can serve with a small scoop of vanilla ice cream on the side (non-vegan version) or with a scoop of coconut milk ice cream for a vegan option. For a professional effect, use a honey dipper to decorate with an additional, thin pattern of honey.

🥡 Storage

Store ricotta cream in an airtight container in the refrigerator for up to 48 hours. Baked persimmons are best consumed within 24 hours — after a longer time, they lose their texture. Store the crumble separately in an airtight container at room temperature for up to 5 days; before serving, you can lightly toast it in a dry pan to regain its crunchiness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Apple-Mascarpone Roll with a Cinnamon Twist (Sweet Blog Version) 90 min

Apple-Mascarpone Roll with a Cinnamon Twis...

Desserts
Apple Strudel 90 min

Apple Strudel

European cuisine
Wave Babka with creamy mascarpone and a hint of lime 90 min

Wave Babka with creamy mascarpone and a hi...

Cakes and Bakes
Beer-lemon angel wings with vanilla cream 90 min

Beer-lemon angel wings with vanilla cream

Desserts
Brioche doughnuts with pistachio-mascarpone cream and glazed topping 180 min

Brioche doughnuts with pistachio-mascarpon...

Cakes and Bakes
Quick Baked Dessert with Mandarins and Ricotta-Honey Cream 30 min

Quick Baked Dessert with Mandarins and Ric...

Desserts

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama