Entries in persimmons (1)

Sunday
Nov142010

persimmons

In our backyard, we have two very fruitful trees that produce the most delicious Fuyu persimmons in the fall. Surprisingly, I've come across many people who don't know what a persimmon is. I brought a plateful to our 1st grade Halloween party (orange food = persimmon wedges) and interestingly enough, only the Asian students knew what they were.

After giving away countless from our abundantly generous trees and eating far too many for one person to consume, I was left with one persimmon that ripened late in the season and an idea that came to mind after vaguely remembering a recipe I read in a magazine, the name of which I can't recall for the life of me. It consisted of goat cheese and apple slices on top of crostini. Simple enough. I looked in the fridge for whatever I could scrounge up and here's what I came up with:

Since I winged it, I tasted as I mixed. I found that the creaminess of the goat cheese married well with the crunch of the fruit; the tartness of the apples contrasted nicely with the spice from the green onion; and the honey added a sweetness that enhanced the delicate persimmon flavor.

Mix in a bowl: plain goat cheese (about two ounces), a couple of handfuls of finely diced peeled persimmon and apples, generous squirts of honey, one finely chopped green onion, and salt and pepper to taste.

In a 350º toaster oven, bake 12 baguette slices - cut 1/4" thick and drizzled lightly with olive oil - for 3 minutes. After removing the slices from the oven, top each crostini with a spoonful of the goat cheese mix and baked it for 5 minutes more, until the edges are golden brown and the cheese mix begins to gloss over.

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There may not be any persimmons left in the season but you could substitute with pear, asian pear, or maybe a second apple variety.

Give it a try and tell me how you like it.