Ingredients
- 2 fuyu persimmons
- 2 Tablespoons butternut squash puree
- 2 Tablespoons ground pecans (simply grind whole, unsweetened pecans in a blender or food processor) (omit for AIP)
- 1/2 Tablespoon cinnamon
- 1/4 teaspoon nutmeg (omit for AIP)
- dash of cloves
Recipe Description
DESCRIPTION: This unique dessert is amazingly delicious.
Persimmons are one of those fruits that always fascinate people and yet scare them at the same time. Persimmons are pretty but “unknown” and therefore “unapproachable.” I’m going to change that!
I was lucky enough to have been introduced to the wonders of the persimmon fruit at an early age, but for most of my life, I was confused by when it was ripe, why they came in different shapes, and how best to eat them.
Then, a couple months ago, I was in my mother’s kitchen, which was full of all the fresh produce that she’d grown in her garden this year. And among all that fresh produce were more than a few persimmons.
I decided, despite my uncertainty, that I just had to do something awesome with the baskets of fruit sitting in the kitchen, including all those persimmons! I stared at them for a while, Googled to see what other people had done, and then created this recipe, which turned out to be way more delicious and much easier than I anticipated.
Recipe Directions
- Preheat the oven to 350F.
- Slice off the top of the persimmon (keep the top) and carefully scoop out the inside with a paring knife and place the insides in a bowl.
- Puree the butternut squash with the scooped out insides of the persimmons (I found the bullet blenders to work well with small amounts to puree). Mix in the cinnamon, nutmeg, and cloves.
- Pour the puree into each persimmon cup so that it fills the cups pretty much to the top.
- Top with ground pecans.
- Place the top of the persimmon back on.
- Bake in oven for 15 minutes. Serve immediately.
- Oh, and also eat immediately, because – as I found out – everyone else will eat them more quickly than you think. And then they’re all gone. Sad.
