A seasonal, elegant dessert combining the sweetness of baked persimmons with a delicate ricotta cream and a crunchy almond and oat crumble. The persimmons gain a caramelized, soft texture and an intense, honey aroma during baking, which contrasts with the creamy, slightly tangy ricotta and the nutty-oaty crumble. The dessert is visually appealing with halved persimmons arranged on layers of cream and golden crumble, decorated with green mint and a sprinkle of pistachios (optional). Perfect as a finishing touch to a festive or winter menu, it also works well for an intimate gathering – tasty, filling, but not heavy.
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Preheat the oven to 190°C (top-bottom) with the rack set roughly in the middle of the oven. Line the baking sheet with parchment paper. This will ensure even baking of the persimmons and prevent the juice from sticking.
Wash the persimmons under running water and dry them with a paper towel. Cut off the green calyx and slice the fruits in half lengthwise. Place the halves on a baking sheet cut side down, flesh side up. Heat 30 g of honey (half the portion) in a small bowl – you can slightly warm it in the microwave for 10–15 seconds to make it liquid. Gently brush the flesh of the persimmon halves with a thin layer of honey using a brush or a teaspoon.
Place the tray in the preheated oven and bake the persimmons for 15–20 minutes. After 15 minutes, check the softness – the flesh should be soft when pressed with a teaspoon, the edges slightly golden and starting to caramelize. If you want deeper caramelization, turn on the top heating element for the last 2–3 minutes, watching to avoid burning.
In a large bowl, combine flour (120 g), ground almonds (80 g), oats (100 g), brown sugar (80 g), cinnamon (2 teaspoons), and salt (a pinch). Cut the butter (60 g) into small pieces and add it to the dry ingredients. Rub it in with your fingers or use a food processor on short pulse settings until the mixture turns into coarse, moist crumbs resembling wet sand - this should take 2–4 minutes by hand or 10–15 seconds in a processor.
Spread the crumble evenly on a baking sheet lined with parchment paper and bake at 180°C (top-bottom) for 12–15 minutes, stirring after 7–8 minutes to ensure even browning. The finished crumble should be golden, fragrant, and crispy after cooling.
In a bowl, place the ricotta (250 g). Add 30 g of honey (the remaining half), the grated zest of 1/2 lemon (grate the yellow part thinly), and the juice of 1/2 lemon (about 10–15 g). Add vanilla extract (5 g). Whisk by hand or use a mixer on low speed for 1–2 minutes until the cream is smooth and slightly fluffy. Taste and if necessary, adjust with an additional teaspoon of honey or a pinch of salt – the cream should be distinctly creamy, slightly tangy, and not too sweet.
After baking the crumble, remove it from the oven and let it cool completely (20–30 minutes). Leave the baked persimmons on the tray to cool for 5–10 minutes (the flesh will be hot). The ricotta cream can be chilled in the fridge for 10 minutes if you want to achieve a firmer consistency before serving.
Prepare 6 dessert glasses or wide bowls. In the bottom of each, place an even layer of ricotta cream (about 40 g of cream per serving), then a tablespoon of crumble (about 25–30 g). On top of the crumble, place one half of the roasted persimmon (you can slice it slightly if it's easier to eat) with the flesh side up. Sprinkle a bit of the remaining crumble on top for a layered effect and decorate with a teaspoon of chopped pistachios and pieces of candied orange peel (optional). Add fresh mint leaves on top if you have them.
Serve the dessert slightly warm or at room temperature – warm persimmons enhance the aroma, while the chilled cream provides contrast. If you like, just before serving, drizzle each portion with an additional 5–10 g of honey for a glossy glaze effect.
After serving, clean up the work areas: wash the dishes with cream and bowls before the remaining honey hardens, scrape the trays of any crumble leftovers, and store the persimmon scraps in an airtight container in the fridge for up to 24 hours (preferably for consumption the next day).
Persimmons (kaki) come from East Asia and are traditionally used in Japanese and Chinese cuisines. In many cultures, these fruits are symbols of happiness and good health.
Serve in transparent cups to showcase the layers of cream, crumble, and half a persimmon. For a flavor contrast, you can add a small scoop of sour lemon sorbet next to each serving.
Store the cream and crumble separately in the fridge: cream for up to 48 hours in an airtight container, crumble in an airtight container at room temperature for up to 3 days (to maintain crispness). Baked persimmons should be stored covered in the fridge for up to 24 hours; before serving, they can be reheated for 3–4 minutes at 160°C.
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