Quick Baked Persimmons with Yogurt-Honey Cream and Pomegranate (variant a6602276) - photo 1
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Quick Baked Persimmons with Yogurt-Honey Cream and Pomegranate (variant a6602276)

Desserts Valentine's Day 30 min Easy 10 wyświetleń ~29.34 PLN - (0)
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Description

A seasonal, quick dessert combining the sweetness of baked persimmons with a refreshing yogurt-honey cream, crunchy pistachios, and red pomegranate pearls. The dish has a contrasting texture: soft, slightly caramelized fruits, smooth cream, and crunchy toppings, while the colors (orange persimmons, red pomegranate, green pistachios) create a very appealing plate. The recipe is quick (about 30 min), easy to make, and perfect as an impressive dessert after dinner, for a small gathering, or a romantic Valentine's Day. Variant a6602276 includes suggestions for toppings and simple techniques that even a beginner cook can easily master.

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon (kaki) 5.3 szt.
  • Natural Greek yogurt (thick) 200 g
  • Honey 30 ml
  • Butter 20 g
  • Brown sugar 30 g
  • Lemon juice 20 ml
  • Lemon zest (grated) 1 łyżeczka
  • Pomegranate seeds 100 g
  • Pistachios (shelled) 60 g
  • Vanilla extract 1 łyżeczka
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Granola (optional) 60 g
  • Fresh mint (optional) 6 g
💰 Szacowany koszt dania: ~29.34 PLN (7.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 200°C (top-bottom) or set the grill function (top heating) if available. Wash the persimmons and dry them with a paper towel. Cut each persimmon in half lengthwise. If the fruit has a hard core with seeds, gently remove it with a knife; most persimmons do not have hard seeds and can be baked after being cut.

Ingredients: Persimmon (kaki)
Use a sharp knife and a cutting board. If the persimmons are very soft, cutting will be easier. Do not peel the skin — it becomes soft and looks nice when baked.
2

In a small bowl, mix 30 g of brown sugar with 2 g of cinnamon and 1 g of salt. Sprinkle the mixture on the flesh side of the persimmon halves (about 7-10 g per half), then place 5 g of butter (diced) on each half. Arrange the halves skin side down in a baking dish or on a baking sheet lined with parchment paper.

Ingredients: Persimmon (kaki), Brown sugar, Ground cinnamon, Salt, Butter
Use a small teaspoon to spread the butter and sugar mixture. A baking dish measuring about 25x20 cm will be suitable for 4 servings.
3

Place the dish in the oven and bake for 10–12 minutes at 200°C, until the surface is lightly caramelized (the sugar melts and forms a shiny, slightly golden crust); the edges of the persimmons should be soft when pressed with a spoon, but not falling apart.

Ingredients: Persimmon (kaki)
If you are using the grill function, watch the persimmons closely after 6-8 minutes to avoid burning. To check for softness, use a teaspoon — it should easily penetrate the flesh.

Yogurt cream

4

In the meantime, prepare the cream: in a medium bowl, combine 200 g of Greek yogurt, 30 g of honey, 20 ml of lemon juice, 5 g of vanilla extract, and 2 g of lemon zest. Stir with a spoon or whisk for 30–60 seconds until the cream becomes smooth and uniform.

Ingredients: Natural Greek yogurt (thick), Honey, Lemon juice, Lemon zest (grated), Vanilla extract
Use a wooden spoon or a small whisk. When the ingredients are well combined, the cream should have a smooth consistency and not separate.

Topping

5

In a dry skillet (20–24 cm in diameter) over medium heat, toast 60 g of pistachios for 2–3 minutes, stirring constantly, until fragrant and lightly browned. Be careful not to burn them. Transfer to a cutting board and roughly chop with a knife into large pieces.

Ingredients: Pistachios (shelled)
Use a wide non-stick pan. The roasting time depends on the power of the burner — keep an eye on it and stir every 20–30 seconds.

Assembly and finishing

6

Remove the persimmons from the oven and set aside for 1–2 minutes to cool slightly (they should be warm, not hot). On each plate, place 2–3 tablespoons of yogurt cream, and arrange half a persimmon flesh side up. Sprinkle with a tablespoon of pomegranate seeds and chopped pistachios. For contrast, add a tablespoon of granola if using (optional) and a few fresh mint leaves.

Ingredients: Persimmon (kaki), Natural Greek yogurt (thick), Pomegranate seeds, Pistachios (shelled), Granola (optional), Fresh mint (optional)
Use a glass or spoon to nicely spread the cream in a circular shape. Arrange the ingredients aesthetically — place the persimmon in the center, with green and red accents on the sides.

Serving

7

Serve the dessert immediately while the persimmons are still slightly warm — the contrast of temperature and textures is the most appealing. If you like, drizzle a little extra honey (about 5–10 g per serving) on top.

Ingredients: Honey
Use nice, flat dessert plates (diameter 20–24 cm) or small appetizer bowls — the aesthetics of the presentation influence the perception of the dish.

Quick Variants

8

Variations: instead of pistachios, use walnuts or almonds; instead of Greek yogurt, you can mix yogurt with 50 g of mascarpone cheese (if you want a richer cream). For a vegan version: use plant-based yogurt and maple syrup instead of honey.

If you are adding mascarpone, gently mix for about 20 seconds to keep the cream smooth. For the vegan version, make sure the granola does not contain honey.

Fun Fact

💡

Persimmon (kaki) has been traditionally eaten in Asia for thousands of years; its name comes from the Japanese 'kaki'. Baked fruits have become popular in winter desserts due to their natural sweetness, which intensifies with heat.

Best for

małe przyjęcie szybki deser po obiedzie Walentynki

Tips

🍽️ Serving

Serve immediately after preparation to maintain the contrast between the hot (persimmons) and the cold cream. Place the halves in the center of the plate, spread the cream underneath, and scatter the decorations asymmetrically — it looks more professional. For a more refined presentation, use thin slices of lemon as an additional accent.

🥡 Storage

The prepared cream can be stored in the refrigerator for up to 48 hours in an airtight container. Baked persimmons are best eaten immediately; they can be stored in the refrigerator for up to 24 hours, but they will lose some of their softness and aroma after cooling. To reheat, use 3-4 minutes in the oven at 150°C or 30 seconds in the microwave, but avoid overheating.

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