Baked Persimmons

5 from 1 vote

Deliciously sweet with warm flavorful spices, these honey baked persimmons make for a simple yet rather decadent fruit dessert!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 269kcal

Author: Claire

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.

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.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

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.