Baked persimmons with ricotta cream, almond-halva crumble, and orange-cardamom sauce - photo 1
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Baked persimmons with ricotta cream, almond-halva crumble, and orange-cardamom sauce

Desserts Vegetarian Dishes 60 min Medium 9 wyświetleń ~39.68 PLN - (0)
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Description

A delicate, seasonal dessert combining the sweetness and velvety texture of persimmons with a creamy, slightly tangy ricotta cream and a crunchy crumble of almonds and halva. The fruit originates from Asia, but it works perfectly in the winter menu in Poland: roasting deepens its flavor, making it caramelized and aromatic. The sauce made from juicy oranges and cardamom adds freshness and a spicy note, and the whole dish looks very appealing on the plate — glistening, caramelized halves of persimmons on white dollops of cream, sprinkled with golden crumble and drizzled with ruby sauce. Serve warm or slightly warm; it pairs wonderfully with ricotta, vanilla ice cream, or a glass of sweet dessert wine. This dessert is vegetarian, rich in textures and flavor contrasts, and catches the eye with its intense colors and the shine of the sauce.

Ingredients Used

Ingredients (13)

Servings:
4
  • Persimmon (kaki, variety fuyu) 4 szt.
  • Ricotta (fresh cheese) 250 g
  • Butter 60 g
  • Wheat flour 80 g
  • Honey 40 ml
  • Vanilla extract 5 g
  • Fresh orange juice 150 ml
  • Blanched almonds 80 g
  • Sugar 70 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Halva (sesame, crushed) 60 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~39.68 PLN (9.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 180°C (top-bottom). Prepare a baking tray lined with parchment paper. Wash the persimmons under running water and dry them with a paper towel. Cut each fruit in half crosswise (so that you get 'hats' with a nice surface for caramelization). If there are any seeds or hard bits, remove them with a small spoon.

Ingredients: Persimmon (kaki, variety fuyu)
Use a large, sharp knife for cutting - persimmons are easier to slice when they are cool and firm. The best variety is Fuyu (they can be eaten raw and baked).
2

Place the halved persimmons on a baking sheet cut side up. In a small bowl, mix 20 g of sugar (from the total amount), 20 g of honey, and 0.5 teaspoon of cardamom (about 1 g) – stir well with a teaspoon. Using a brush, lightly coat the cut surfaces of each half with the mixed glaze.

Ingredients: Persimmon (kaki, variety fuyu), Sugar, Honey, Ground cardamom
Use a silicone pastry brush to evenly spread the glaze. If you don't have a brush, use a teaspoon, spreading the mixture gently.
3

Place the persimmons in the preheated oven on the middle rack and bake for 15–20 minutes. The goal is for the edges to lightly brown and for a delicate caramelization to appear on the surface, while the flesh should be soft to the touch (but not falling apart). After 10 minutes, check the color - if they start to brown too quickly, shorten the time.

Ingredients: Persimmon (kaki, variety fuyu)
Use the touch test: the fruit is ready when you feel softness like that of a ripe peach when you gently press it with your finger. Do not let it burn.

Ricotta cream

4

In a bowl, place the ricotta (250 g), add 20 g of honey (from the total amount of honey) and 5 ml of vanilla extract along with a pinch of salt (1 g). Whisk with a kitchen whisk for about 1–2 minutes until the mixture becomes smooth, slightly fluffy, and homogeneous. Taste and, if necessary, season with a small amount of sugar (to taste).

Ingredients: Ricotta (fresh cheese), Honey, Vanilla extract, Salt
Use a medium-sized bowl and a whisk. If the ricotta is very watery, drain it through a sieve lined with cheesecloth for 10–15 minutes before whipping.

Crumble

5

Prepare the crumble: in a bowl, combine 80 g of flour, 80 g of sugar (use the remaining amount from the total of 70 g here; if you have already used some sugar for the glaze, measure the remaining amount so that the total equals 70 g), 80 g of finely chopped almonds, and 60 g of cold butter cut into small cubes. Quickly rub the butter with your fingers into the dry ingredients until pea-sized clumps and smaller crumbs form. If you are using halva (optional), crumble it into small pieces and mix it in at the end.

Ingredients: Wheat flour, Sugar, Blanched almonds, Butter, Halva (sesame, crushed)
If you have a food processor with a chopping attachment, use it for short pulses (3–4 short pulses). Do not blend for too long, as the butter will warm up and the crumble will turn into dough — it should be crumbly.
6

Spread the crumble evenly on a small baking tray lined with parchment paper and place it in the oven (on the lower rack) preheated to 180°C for 12–15 minutes. Every 5 minutes, gently stir the crumble with a spatula to ensure it browns evenly. The finished crumble should have a golden-brown color and a dry, crunchy texture.

Ingredients: Wheat flour, Sugar, Blanched almonds, Butter, Halva (sesame, crushed)
Use a separate baking dish for the crumble than the one with the persimmons. If the crumble browns too quickly, lower the temperature by 10°C and bake for a shorter time.

Orange-Cardamom Sauce

7

In a small saucepan, pour in the orange juice (150 ml), add 20 g of sugar (if you haven't used it all earlier), 10 g of honey, 0.5 teaspoon of cardamom (about 1 g), and 5 ml of vanilla extract. Heat over medium heat, stirring with a wooden spoon, until the sugar and honey dissolve. Then, cook on low heat for 8–12 minutes, until the sauce thickens slightly and takes on a syrupy consistency. The sauce should coat the spoon and flow slowly.

Ingredients: Fresh orange juice, Sugar, Honey, Ground cardamom, Vanilla extract
Use a small saucepan with a thick bottom to avoid burning. If the sauce is too sour, add a little honey; if it's too thick, pour in a tablespoon or two of water.

Finishing

8

Remove the baked persimmons and crumble from the oven. On four plates, place 3–4 tablespoons of ricotta cream (use an ice cream scoop or a regular spoon and smooth it out). Arrange the halved persimmons on top of the cream (with the prettiest side facing up). Evenly sprinkle the warm crumble on top — the most in the center and a few crumbs around. Gently drizzle each portion with 1–2 tablespoons of warm orange sauce.

Ingredients: Ricotta (fresh cheese), Persimmon (kaki, variety fuyu), Blanched almonds, Fresh orange juice, Ground cardamom, Sugar, Honey
If the cream was chilled, take it out 5–10 minutes before serving to soften it — the contrast in temperature (warm fruit and crumble vs cold cream) is appealing, but we don't want the cream to be completely cold.

Decoration and serving

9

On top, decorate the plates with crushed halva (if using) and fresh mint leaves. Serve immediately — best when the persimmons are slightly warm and the crumble is still crunchy.

Ingredients: Halva (sesame, crushed), Fresh mint (bunch)
Use wide dessert plates - they beautifully highlight the composition. Additionally, you can serve a scoop of vanilla ice cream on the side (optional) or sprinkle with a thin layer of orange zest for a more intense aroma.

Cleaning and final tips

10

After serving, set aside the remaining crumble to cool and store it in an airtight container. Wash the dishes and dry the tools. If there is leftover sauce, you can store it in the refrigerator for up to 3 days.

Use a silicone spatula to scrape the remaining cream from the bowl. Remember not to put hot dishes directly into cold water — wait until they cool down slightly.

Fun Fact

💡

Persimmon (kaki) comes from East Asia; in Japan and Korea, it has been dried (hoshigaki) for centuries as a traditional snack. Roasted persimmon gains sweetness and caramelization similar to roasted pear, but without the fibrous texture.

Best for

zimowe przyjęcie świąteczny deser romantyczna kolacja

Tips

🍽️ Serving

Serve the persimmons slightly warm with chilled ricotta cream — the contrast of temperature and texture is very pleasant. You can add a scoop of vanilla ice cream as a topping or serve with a thin strip of orange zest. For a more refined version, add a few drops of almond extract to the crumble.

🥡 Storage

Store the ricotta cream separately in the refrigerator for up to 24 hours. Keep the crumble in an airtight container at room temperature for up to 3 days to maintain its crunchiness. Baked persimmons are best right after baking; if you need to store them, keep in the refrigerator for up to 24 hours and briefly reheat (2–3 minutes in the oven at 160°C) before serving to regain their softness.

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