Baked persimmons with ricotta cream, cranberry-orange sauce, and nut crumble - photo 1
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Baked persimmons with ricotta cream, cranberry-orange sauce, and nut crumble

Desserts Vegetarian Dishes 90 min Medium 9 wyświetleń ~51.51 PLN - (0)
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Description

A seasonal winter dessert combining the sweetness of roasted persimmons with a delicate ricotta cream, an intense cranberry-orange sauce, and a crunchy, buttery crumble with walnuts. The dish has a contrasting texture: soft, slightly caramelized fruits, velvety cream, and crisp crumbs. The vibrant red of the sauce and the golden crumble create a stunning, festive composition on the plate. The dessert is vegetarian, rich in vitamins and healthy fats from the nuts; it works wonderfully as an elegant finale to a dinner or as a sweet highlight of a winter brunch. Serve slightly warm or at room temperature, preferably on light-colored plates to emphasize the colors.

Ingredients Used

Ingredients (18)

Servings:
4
  • Kaki (persimmon) - fuyu variety 4 szt.
  • Ricotta (Italian cheese, full-fat) 400 g
  • Lemon juice 30 ml
  • Fresh cranberry 150 g
  • Wheat flour 60 g
  • Brown sugar 50 g
  • Vanilla extract 5 g
  • Fresh orange juice 80 ml
  • Lemon zest (grated) 2.5 łyżeczki
  • Masło (zimne) 80 g
  • Oat flakes 80 g
  • Honey 60 ml
  • Sugar 100 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 20 g
  • Candied orange peel 30 g
💰 Szacowany koszt dania: ~51.51 PLN (12.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing persimmon

1

Preheat the oven to 200°C (top-bottom). Take the kaki out of the fridge for 10 minutes so they are not icy cold. Wash each fruit under running water and dry with a paper towel. Cut off the green calyx and halve the fruits lengthwise. If the fruits are very large, you can slice them into 1.5 cm thick pieces. Arrange the half-moons skin side down on a baking sheet lined with parchment paper. Drizzle each piece evenly with the total amount of honey (about 60 g divided into 4 portions) — use a teaspoon to spread the honey over the surface.

Ingredients: Kaki (persimmon) - fuyu variety, Honey
Use a baking tray measuring at least 30×20 cm lined with parchment paper. If you don't have honey, you can use maple syrup (the flavor will change). Type Fuyu: bake while firm; Hachiya must be very soft, so avoid it for this recipe.

Baking persimmons

2

Place the tray with persimmons in the preheated oven and bake for 12–16 minutes at 200°C. After 8 minutes, check the fruit: the edges should be slightly browned, and the flesh should become soft and slightly indent when touched with a fork. If you want a stronger caramelization, turn on the broiler for 1–2 minutes at the end, being careful not to burn them.

Ingredients: Kaki (persimmon) - fuyu variety, Honey
Check with a fork – a good degree of baking: the flesh is soft, but the pieces hold their shape. Use kitchen gloves to take out the tray; the tray and the fruit will be very hot.

Ricotta cream

3

In a large bowl, place the ricotta (400 g). Add 60 g of honey (if you used half for the persimmon, add the remainder), 30 ml of lemon juice, 5 ml of vanilla extract, and 5 g of grated lemon zest. Using a whisk or spoon, beat vigorously for 1–2 minutes until the mixture becomes smooth and slightly fluffy. Taste the cream: it should be sweet and sour, with a noticeable hint of vanilla and lemon.

Ingredients: Ricotta (Italian cheese, full-fat), Honey, Lemon juice, Lemon zest (grated), Vanilla extract
Use a metal or glass bowl. If the ricotta is very grainy, you can first strain it through a sieve or blend it in short pulses with an immersion blender to achieve a smoother consistency.

Cranberry-Orange Sauce

4

In a small pot, combine 150 g of fresh cranberries, 100 g of sugar, and 80 ml of orange juice. Add a pinch of salt and 1/2 teaspoon (about 1 g) of lemon zest if you want a more intense aroma. Place over medium heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and cook for 8–10 minutes, until most of the cranberries burst and the sauce thickens to a light syrup (it should coat the spoon better when stirred). If you prefer a smooth sauce, blend it briefly with an immersion blender after it cools down.

Ingredients: Fresh cranberry, Sugar, Fresh orange juice, Salt
Use a small pot with a thick bottom to prevent burning. You will recognize the finished sauce when the cranberries are burst, and the liquid has reduced in volume by about 20-30% and thickened. Cool the sauce to room temperature before serving or gently reheat if you want to serve it warm.

Preparing the crumble

5

In a large bowl, combine 80 g of oats, 60 g of all-purpose flour, 50 g of brown sugar, 80 g of chopped walnuts, 4 g of cinnamon, and 1 g of salt. Add 80 g of cold butter cut into small cubes. Use your fingertips or a pastry cutter (suitable for a food processor) and rub the butter into the dry ingredients until uneven clumps the size of peas form – do not rub until smooth. Spread on a baking sheet in a thin layer.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Masło (zimne), Walnuts, Ground cinnamon, Salt
Use a food processor with a blade (short pulses) or rub the butter in with your fingertips: the goal is to keep small lumps that will be crunchy after baking. Do not mix until the butter is completely absorbed.

Baking the crumble

6

Preheat the oven to 180°C (if the temperature is higher after baking, lower it to 180°C). Bake the crumble for 12–15 minutes in a single layer, stirring once halfway through, until golden and crispy. Remove and let cool completely on a wire rack; once cooled, the crumble will become even crispier.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Masło (zimne), Walnuts
Use a baking tray lined with parchment paper. If the crumble browns too quickly, cover it with a thin layer of aluminum foil and finish baking.

Finishing the cream

7

When the ricotta is whipped and the cream is smooth, taste and season with an additional tablespoon of honey (to taste) if needed. Cover the bowl with plastic wrap and place it in the refrigerator for at least 10 minutes to allow the cream to thicken slightly and the flavors to meld.

Ingredients: Ricotta (Italian cheese, full-fat), Honey, Lemon juice, Vanilla extract, Lemon zest (grated)
The cream can be prepared up to 24 hours in advance; store in a closed container in the refrigerator.

Final preparation of the sauce

8

If the cranberry-orange sauce is too thick after cooling, gently heat it over low heat, stirring and possibly adding 1–2 tablespoons (15–30 ml) of water to achieve the desired consistency. If you prefer a smooth sauce, strain it through a sieve or briefly blend it with an immersion blender.

Ingredients: Fresh cranberry, Sugar, Fresh orange juice
The sauce can be prepared up to 3 days in advance and stored in the refrigerator in a sealed container.

Assembly and serving

9

On each plate, place 2–3 pieces of roasted persimmons (skin side down), next to it, add 100 g of ricotta cream (shape it with a spoon or use a piping bag). On the cream and part of the persimmons, add 2–3 tablespoons of cranberry-orange sauce. Generously sprinkle 20–25 g of crumble on top and around the plate to add texture. If using, garnish with slices of candied peel and sprinkle with 5 g of toasted almond flakes.

Ingredients: Kaki (persimmon) - fuyu variety, Ricotta (Italian cheese, full-fat), Fresh cranberry, Oat flakes, Candied orange peel, Almond flakes
Use a tablespoon to scoop the warm sauce and a small teaspoon to decorate the cream. Serve immediately when the persimmons are slightly warm and the crumble is crunchy. Additionally, you can add a teaspoon of creamy whipped cream for a richer consistency (optional).

Final tips

10

Before serving, you can drizzle the plate with a few drops of honey and sprinkle additional lemon zest for freshness. Make sure to add the crumble just before serving to keep it crunchy.

Ingredients: Honey, Lemon zest (grated)
If you are preparing a dessert for a larger group, keep the sauce and cream separate, and bake the crumble a few hours before serving. Combine the ingredients 10–15 minutes before serving.

Fun Fact

💡

Kaki (persimmon) is a fruit originating from Asia (China, Japan). In Japan, ripe hachiya fruits were dried in traditional dryers (hoshigaki), resulting in a concentrated, sweet treat – a technique known for centuries.

Best for

Świąteczna kolacja Zimowy brunch Eleganckie przyjęcie deserowe

Tips

🍽️ Serving

Serve the dessert on light-colored plates to highlight the contrast of the red sauce and golden crumble. Serve slightly warm or at room temperature. You can pair it with espresso or green tea. For a more gourmet version, add a scoop of vanilla ice cream next to the cream.

🥡 Storage

Store the crumble separately in an airtight container at room temperature for up to 3 days. Keep the ricotta cream and cranberry sauce in the refrigerator for up to 3 days. Baked persimmons are best consumed within 24 hours; extended storage in the refrigerator will cause the flesh to soften. To reheat baked persimmons, use the oven at 150°C for 5–7 minutes to restore their lightness.

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