Baked persimmons with ricotta-lemon cream and almond crumble - photo 1
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Baked persimmons with ricotta-lemon cream and almond crumble

Desserts Vegetarian Dishes 75 min Medium 9 wyświetleń ~30.30 PLN - (0)
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Description

A seasonal winter dessert combining delicate, creamy ricotta with aromatic, roasted persimmons and crunchy almond crumble. The dish features a contrast of temperatures (warm fruit versus cool cream), the sweetness of honey and brown sugar, and a fresh hint of lemon and orange. It looks impressive: halved persimmons caramelized at the edges, droplets of orange-honey syrup, and golden crumble catch the eye. Perfect as a dessert after a holiday or weekend meal, served individually on small plates or in shallow bowls — it can be further decorated with mint leaves or almond flakes for a contrast of texture and color.

Ingredients Used

Ingredients (12)

Servings:
4
  • Persimmon (kaki) 5.3 szt.
  • Ricotta 250 g
  • wildflower honey 30 g
  • Lemon zest 6 g
  • Brown sugar 60 g
  • Wheat flour 80 g
  • Butter 60 g
  • Fresh orange juice 60 ml
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 40 g
  • Maple syrup 30 ml
💰 Szacowany koszt dania: ~30.30 PLN (7.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Preheat the oven to 190°C (without fan) or 170°C with fan. Line a baking tray with parchment paper. Take the butter out of the fridge for a few minutes so it's cold but not completely hard — this will make it easier to crumble into a streusel. Wash the persimmons under running water and dry them with a paper towel.

Ingredients: Butter, Persimmon (kaki)
Use an oven that maintains temperature well; if you're not sure, use an oven thermometer. Use a baking tray measuring about 30×20 cm or larger. Do not peel the persimmons — the skin will soften nicely after baking and looks good.

Almond Crumble

2

In a large bowl, add flour (80 g) and brown sugar (40 g from the total amount). Add cinnamon (2 g). Toss in the chilled butter (60 g) cut into small cubes. Rub the butter with your fingers or use two knives/a pastry cutter until the mixture resembles coarse breadcrumbs with larger "pea-sized" pieces of butter — this process should take 3–5 minutes. If using a mixer with a hook/cutting attachment, use short pulses.

Ingredients: Wheat flour, Brown sugar, Cinnamon, Butter
Use a large metal or glass bowl; the best tool is cold hands (wash and slightly chill your hands) or a mixer with a dough hook. Do not knead the mixture too long — the crumble should retain a chunky texture, which will make it crispy after baking.
3

If you chose almond flakes (optional), add them to the crumble now and gently mix. Transfer the crumble to a baking tray lined with parchment paper and spread it out in an even layer. Bake in the preheated oven for 10–12 minutes in the middle of the oven, stirring lightly every 4 minutes to ensure the crumble browns evenly. Remove when it is golden and dry — it will become even crunchier once cooled.

Ingredients: Almond flakes, Wheat flour, Brown sugar, Butter, Cinnamon
For mixing the crumble while baking, use a wide spatula or spoon. Be careful not to burn it — brown sugar darkens quickly. If you are using almonds, toast them briefly (3–4 min) — they will become golden and fragrant.

Ricotta-lemon cream

4

In a bowl, place the ricotta (250 g). Add honey (15 g — half of the portion), grated lemon zest (6 g), and a pinch of salt (1 g). Whisk with a slim whisk or spoon for 1–2 minutes until the mixture becomes smooth and slightly fluffy. Taste the cream: it should be pleasantly sweet with a distinct hint of lemon; if needed, sweeten with a bit of the remaining honey.

Ingredients: Ricotta, wildflower honey, Lemon zest, Salt, Fresh orange juice
Use a small bowl and a hand whisk or mixer with a whisk attachment on low speed. If the ricotta is very thick, add 1–2 tablespoons of orange juice (from the prepared juice) to achieve a smooth consistency.

Preparing persimmons

5

Cut the persimmon in half horizontally, leaving a neat, rounded shape for each half. Place the halves skin side down, flesh side up, on a baking sheet lined with parchment paper. Gently brush the flesh with honey (the remaining 15 g of honey), then evenly sprinkle with the remaining brown sugar (20 g) — the sugar will speed up caramelization. Bake in the preheated oven for 15–20 minutes: the flesh should become glossy, the edges slightly caramelized, and the center soft to the touch (use a fork or toothpick, it should go in easily).

Ingredients: Persimmon (kaki), wildflower honey, Brown sugar
Use a kitchen brush to spread the honey. If the persimmons are very large and thick inside, increase the baking time by 3–5 minutes. Be careful when removing — the flesh will be hot and soft.

Orange-honey syrup

6

In a small saucepan, place the orange juice (60 ml) and heat over medium heat along with a bit of honey (if you want extra sweetness, use 5–10 g of honey from the portion). Cook for 6–8 minutes until the volume is reduced by about half and a thick, sticky syrup forms. The syrup should slightly drip from the spoon and leave a trace.

Ingredients: Fresh orange juice, wildflower honey
Use a small saucepan with a thick bottom, stir with a wooden spoon. Do not allow it to boil vigorously — cook gently over medium heat. The syrup thickens as it cools.

Assembly and serving

7

On each plate, spread 2–3 tablespoons of lemon-ricotta cream (about 60 g of cream per serving). Place the halved roasted persimmons (2 halves per serving, depending on size) cut side up on the cream. Sprinkle the portion with warm crumble (about 20–25 g per serving) — distribute the crumble evenly so that some falls between the halves. Drizzle each portion with a teaspoon of orange-honey syrup. If you are using almond flakes, sprinkle them now for extra crunch. Finally, you can add thin lemon peels as a decoration and optionally a gentle drizzle of maple syrup (optional, 5–8 g) instead of honey.

Ingredients: Ricotta, Persimmon (kaki), Almond flakes, Brown sugar, Fresh orange juice, Lemon zest, Maple syrup
Use flat, light-colored plates for serving — the color contrast will highlight the orange hue of the persimmons. Serve the portions quickly while the fruit is still warm — the temperature contrast will enhance the flavor. Additionally, you can add a tablespoon of Greek yogurt instead of ricotta (but this changes the texture).

Finishing and serving

8

Serve the dessert immediately after assembling, while the persimmons are still warm and the crumble retains its fresh crunch. If you prepared the crumble earlier, refresh it for 2–3 minutes in the oven before serving to regain its crispness.

Ingredients: Persimmon (kaki), Ricotta, Almond flakes, Brown sugar
If you are preparing a dessert for guests, you can bake the persimmons and make the crumble in advance, chill the cream, and assemble everything just before serving. This way, all elements will be optimal in terms of temperature and texture.

Fun Fact

💡

Persimmon (kaki) originates from East Asia and has been cultivated in China for several thousand years. In Japan, these fruits are valued as an elegant winter dessert — often served baked or dried.

Best for

świąteczny deser kolacja zimowa przyjęcie dla gości

Tips

🍽️ Serving

Serve portions on light plates to highlight the orange color of the persimmons. Add a sprig of fresh mint or thin strips of orange peel for decoration. For a vegan version, replace the ricotta with a thick cashew cream (soaked cashews blended with a little water and maple syrup) and use maple syrup instead of honey.

🥡 Storage

The cream and crumble can be prepared up to 48 hours in advance and stored separately in the refrigerator (cream in an airtight container, crumble in a dry container). Baked persimmons are best eaten fresh — they can be stored in a closed container in the refrigerator for up to 24 hours, but they will lose some of their freshness and warmth. To reheat, warm briefly at 150°C (5–8 minutes), and before adding, heat the crumble for 2–3 minutes to regain its crunchiness.

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