Enjoy these baked persimmons with honey and spices as a fun sweet dessert with all the family! So easy to make with fresh Fuyu persimmons and pantry staples, there's very little hands-on prep time and we let the oven do the work to make this flavorful roasted fruit dessert.
Do have a peek at my pear fritters for another fruity sweet treat idea!
You may have noticed that I love to make desserts with fresh fruit, whether it's my spiced poached pears, rice pudding with apple or 2 ingredient mango sorbet, or perhaps delicious sauces such as my passion fruit coulis and mango coulis. They're easy to do, packed with natural sweetness and family friendly too!
These oh-so-pretty roasted persimmon are delightfully spiced with ground ginger and cardamom and drizzled with decadent sweet honey to make a soft, sticky and sumptuous baked fruit dessert. So indulgent, yet so easy to make!
So let's learn how to cook persimmon with some affordable pantry staples to make them even more tasty for a fun vegetarian dessert!
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⭐ Why this recipe is so good
Delightfully sweet. These honey baked persimmons have a wonderful sweetness from the fruit itself, honey and apple juice.
Basic ingredients. We use very easy to find pantry staples to make the honey spice syrup to make your baked caramelized persimmon extra tasty.
Simple to make. All we need to do is halve the persimmons and then whisk together some sweet apple juice, coconut oil and spices to flavor the fruit. Then let the oven roast the persimmon so they're soft, spicy and sweet!
🍯 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Persimmons - I suggest to use Fuyu persimmon as they tend to be easiest to find, aren't astringent unlike some other varieties and have a delicious sweetness. Ripe persimmons are a deep orange color.
- Spices - these add extra flavor, and ground ginger, nutmeg (optional) and cardamom are all easy to find in stores.
- Apple juice - use freshly squeezed apple juice if you are sensitive to that in a carton.
- Honey - you want to use runny honey rather than set honey for this recipe.
📖 Swaps and variations
Swap honey for maple syrup. For a plant-based version of the recipe, use maple syrup as your sweetener.
Adjust the amount of honey. If you like your dessert with less sweetness, simply reduce the amount of honey.
Add a pinch of cinnamon. For those who tolerate cinnamon (a highly debated spice in terms of histamine), you can add a pinch.
🔪 Step by step instructions
Making these baked persimmons is so simple to do, with pantry staples of warming spices and sweet honey, and very little hands-on prep time.
All the instructions are set out in the recipe card below, but these photos should help guide you.
Step 1: Halve the persimmons
Wash the persimmons and carefully slice the very tops off the fruit to take off the leaf. Slice the fruit horizontally in the middle so you have two halves (image 1).
Step 2: Add to a baking dish
Arrange the halved persimmons in an even single layer in a baking dish, cut-side up. Make sure you can see the pretty star! (image 2).
Step 3: Make the honey spice syrup
Whisk together apple juice, melted coconut oil, hot water, cardamom, ground ginger and nutmeg (image 3). Spoon the syrup over the persimmons.
Step 4: Bake the persimmons
Drizzle the persimmons with honey, then cover the dish with foil and bake in the oven for 45-50 minutes. Check the persimmons after 45 minutes, and bake for longer if not softened to preference (likely if they are larger fruit) (image 4).
💭 Recipe tips and notes
- Slice the persimmons horizontally. You want to see the pretty star in the center of the fruit!
- Make sure the persimmons are ripe. I tried to roast slightly under-ripe persimmons on a recipe test and they were still too hard after a long time in the oven!
- Adjust the amount of honey to preference. Reduce the amount if you prefer lower sugar roasted persimmons.
- Check the texture. If your persimmons are on the larger size, you may want to add some cook time to ensure they are soft and a little gooey.
📋 Frequently asked questions
Ripe Fuyu persimmons have a delicious light sweetness, with a hint of spice.
There's no need to peel the persimmons and we bake them with the skins on.
Yes, definitely! Arrange in a baking dish and spoon over syrup and then bake them for about 45 minutes for soft delicious fruit.
🍽 How to serve roasted persimmons
There are so many ways to enjoy this baked fruit dessert, with both sweet and savory ideas to try:
- For a fun dessert, pair your baked persimmons with vanilla ice-cream if it works for you or a little whipped coconut cream.
- Slice the persimmons into small pieces and use as a fruit topping for my maple coconut granola or spoon onto my honey porridge, quinoa flakes porridge or my porridge with oat milk for extra sweetness.
- Roasted persimmons are delicious with fresh cheese, so spoon onto my cottage cheese and honey.
- For a more savory meal idea, these baked persimmon can be enjoyed as a side for roasted meats. I would suggest to reduce the amount of honey used a touch.
🍨 More fun desserts
Choose from so many fun desserts including my popular rice pudding with oat milk, apple blueberry crisp and my flapjack recipe without golden syrup, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Baked Persimmons
Ingredients
- 6 persimmons
- 3 tablespoon apple juice
- 1 tablespoon coconut oil melted
- 3 tablespoon hot water
- ¼ teaspoon cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg optional
- 3 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 360F / 180C.
- Slice off the very tops of the persimmons to remove the leaves and then slice the fruit into halves, horizontally (no need to peel the fruit). Arrange in an even layer on a baking dish, cut side up.
- Combine apple juice, melted coconut oil, hot water, cardamom, ground ginger and ground nutmeg (if using). Whisk together and then pour evenly over the persimmons. Drizzle the honey (or maple syrup) over the persimmons.
- Cover the baking pan with aluminium foil and bake for 45-50 minutes (keep an eye on the fruit after 30 minutes for any signs of burning or if they are getting overly soft). If your persimmons are larger in size you may wish to bake for a further 5-10 minutes until softened. Spoon the juices from the dish over the persimmons and transfer to your serving plates.
Notes
- Make sure the persimmon are ripe! Fuju persimmon should be darker orange in color rather than pale yellow.
- Check the persimmons after 30 minutes, and spoon on more water or apple juice if getting at all dry.
- For a less sweet persimmon recipe, you can reduce the amount of honey to taste preference.
- Nutritional information is auto-generated and should be understood to be an estimate.
- cardamom scores 0, but has a note that some varieties may not be tolerated.
- ginger and nutmeg, which both score 1 with a note, 'small amounts are well tolerated'.
- honey scores 0, with a note 'to be debated. Uneven. Naturally contains benzoic acid'.
- you may wish to use fresh apple juice if sensitive to apple juice in a carton.
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