Baked persimmons with ricotta cream, hazelnut praline, and orange-cinnamon sauce - photo 1
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Baked persimmons with ricotta cream, hazelnut praline, and orange-cinnamon sauce

Desserts Vegetarian Dishes 60 min Medium 9 wyświetleń ~35.75 PLN - (0)
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Description

A seasonal, impressive dessert combining the sweetness of juicy persimmons with a delicate, slightly tangy ricotta cream, crunchy hazelnut praline, and a glossy orange-cinnamon sauce. This dish was created with winter tables in mind, when kaki fruits and citrus fruits dominate the markets. Thanks to the contrast of textures (soft, roasted fruits; creamy filling; hard, golden pieces of praline), the dessert delights both in flavor and appearance: the shine of the sauce and the golden nuts against the backdrop of orange-yellow persimmon halves make a strong impression. Serve slightly warm or at room temperature, as an elegant ending to dinner or a creative dessert for a party — it pairs wonderfully with Earl Grey tea, espresso, or a glass of aromatic vermouth. The dessert is vegetarian and easy to modify for vegans (replace the ricotta with cashew cream).

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon (kaki) 5.3 szt.
  • Ricotta 400 g
  • White sugar 100 g
  • Powdered sugar 50 g
  • Roasted hazelnuts (skinless) 120 g
  • Butter 30 g
  • Olive oil 15 ml
  • Orange juice 150 ml
  • Vanilla extract 5 g
  • Orange zest 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh mint 1 pęczek
💰 Szacowany koszt dania: ~35.75 PLN (8.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing persimmons

1

Preheat the oven to 200°C (top-bottom). Wash the persimmons, cut each in half lengthwise to maintain the "boat" shape. If seeds are present, gently remove them with a teaspoon. Place the halves cut side down on a baking sheet lined with parchment paper. Drizzle each half evenly with olive oil (about 1/2 teaspoon of oil per half), sprinkle very lightly with a pinch of salt and a bit of cinnamon (spread with your fingers). Place in the oven and bake for 18–22 minutes — the persimmons should soften, the edges will caramelize slightly, and their flesh will become glossier. After baking, let them sit for 5 minutes to cool enough to touch.

Ingredients: Persimmon (kaki), Olive oil, Ground cinnamon, Salt
Use a baking tray with high edges and parchment paper. Check the softness with a fork — the flesh should be soft but not completely falling apart. If the persimmons are very ripe, reduce the baking time by a few minutes.

Ricotta cream

2

In a bowl, place the ricotta (400 g). Add powdered sugar (50 g), vanilla extract (5 g), and orange zest (5 g). If you want a milder sweetness and deeper aroma, optionally add 30 g of honey. Whisk the ingredients with a wooden spoon or a whisk for 1–2 minutes until the mixture becomes smooth and uniform — the ricotta should lose its grainy texture and have a creamy consistency. Taste and optionally sweeten with an additional tablespoon of powdered sugar if you prefer sweeter desserts.

Ingredients: Ricotta, Powdered sugar, Vanilla extract, Orange zest, Honey
Use a large bowl and a rubber spatula or a hand mixer on low speed. Do not mix for too long — it should be creamy but still retain some structure of the ricotta. If the mixture seems too thick, add 1–2 tablespoons of orange juice.

Nut Praline

3

In a medium skillet or a wide pot with a thick bottom, evenly spread 100 g of sugar. Heat over medium heat without stirring for 2–3 minutes, until the sugar begins to melt at the edges. When golden edges appear, gently start stirring with a silicone spatula until all the sugar turns amber and liquid. Quickly add 120 g of roasted hazelnuts and 30 g of butter — mix vigorously to coat the nuts in caramel. Pour the hot mixture onto a greased board or a baking sheet lined with parchment paper and spread it evenly. Wait 4–6 minutes until it hardens, then use two spoons or a knife to break the caramel into large pieces (the praline should be hard and crunchy).

Ingredients: White sugar, Roasted hazelnuts (skinless), Butter
Use a wide, clean pan and a silicone spatula. Be careful — melted sugar is very hot. If the caramel starts to burn, immediately remove it from the heat. For smaller pieces, crush the praline with a hammer in a plastic bag after it cools.

Orange-Cinnamon Sauce

4

In a small saucepan, combine 150 ml of orange juice, 1 teaspoon of cinnamon (use 1/2 from the prepared amount; reserve the rest for seasoning the cream), and 1 teaspoon of sugar (optional; if the juice is very sweet, omit). Bring to a very light boil over medium heat, then simmer for 6–8 minutes over low heat until the sauce thickens slightly and becomes glossy. Add 10 g of butter (if you want a creamier sauce) and stir until melted. Taste and add a pinch of salt to enhance the orange notes. The sauce should be slightly runny, not too thick — it will thicken as it cools.

Ingredients: Orange juice, Ground cinnamon, Butter, Salt
Use a small saucepan with a thick bottom. Stir with a wooden spoon and make sure the juice does not reduce too much — it should remain liquid, shiny, and slightly syrupy.

Assembly and serving

5

On a plate (or in small bowls), place half of a roasted persimmon (skin side down for stability). On each half, add 2-3 tablespoons of ricotta cream, leaving some of the fruit visible. Generously sprinkle with pieces of nut praline (broken into small chunks), drizzle 1-2 tablespoons of orange sauce around and on the fruit. Finally, lightly dust with 1/4 teaspoon of cinnamon and, if desired, a bit of powdered sugar. Garnish with fresh mint leaves (optional). Serve slightly warm or at room temperature.

Ingredients: Persimmon (kaki), Ricotta, Powdered sugar, Roasted hazelnuts (skinless), Orange juice, Ground cinnamon, Fresh mint
Use a spoon to apply the cream and a small ladle to drizzle the sauce. For a nice artistic effect, also drizzle the sauce on the plate around the dessert, creating shiny spots.

Additional tips

6

If you are preparing the dessert in advance: store the ricotta cream covered with plastic wrap in the fridge for up to 24 hours, the praline will stay crunchy in an airtight container at room temperature for up to 3 days, and the baked persimmons are best warmed in the oven for 5–7 minutes at 160°C before serving. For a dairy-free version: replace the ricotta with a smooth cashew cream (soaked cashews blended with water, lemon juice, and sweetener).

Ingredients: Ricotta, Roasted hazelnuts (skinless), Persimmon (kaki)
When storing, keep the components of the dessert separate — the cream and the praline separately — to maintain the best texture.

Fun Fact

💡

Persimmon (kaki) has been popular in East Asian countries for thousands of years; in Western cuisine, it has gained popularity as a baked fruit, which, after cooking, acquires a honey-like sweetness and intense aroma.

Best for

zimowe przyjęcie elegancka kolacja świąteczne menu

Tips

🍽️ Serving

Serve the dessert immediately after assembling so that the praline remains crunchy. For a temperature contrast, serve the persimmons slightly warm and the cream cold. You can add a scoop of vanilla ice cream next to the portion for a cold-hot effect.

🥡 Storage

Store the ricotta cream in the refrigerator in a closed container for up to 24 hours. Keep the praline in a dry place in an airtight container for up to 3 days. Baked persimmons are best consumed within 24 hours; they can be reheated in the oven for 5–7 minutes at 160°C.

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