Persimmon And Cheese: Perfect Pairing For A Sweet Treat

Persimmons are a unique fruit that can be used in a variety of dishes, both sweet and savoury. They are cultivated in parts of Asia and are also commonly available in the US, with the Fuyu and Hachiya varieties being the most popular. Fuyu persimmons are rounder and can be eaten when firm or soft, while Hachiya persimmons have an elongated shape and should only be eaten when very ripe. Persimmons have a subtle sweetness, and their flavour can be accentuated by pairing them with the right type of cheese. For example, a persimmon grilled cheese sandwich with brie and prosciutto or goat cheese and fried sage bites are creative ways to incorporate this fruit into a meal. They can also be used in desserts such as cheesecake or custard.

Persimmon grilled cheese with prosciutto and brie

A creative twist on the classic grilled cheese sandwich, this recipe combines the sweetness of persimmon with the saltiness of prosciutto and the creaminess of brie for a unique and indulgent flavour profile.

Ingredients:

• Persimmon (preferably Fuyu persimmon)
• Prosciutto
• Brie cheese
• Bread (whole wheat, gluten-free, or your preferred variety)
• Butter or olive oil for grilling
• Optional: Mustard (whole grain or spicy), arugula, caramelised onion chutney

Method:

Start by slicing and grilling the prosciutto in a skillet until crisp. In a separate skillet, melt butter or heat olive oil over medium heat. Spread mustard on the bread slices and layer with prosciutto, persimmon slices, arugula (if using), and brie. Close the sandwich and grill until the bread is toasted to a golden brown and the cheese is melted, flipping halfway through.

Tips:

• Fuyu persimmons are the firmer variety and are recommended for this recipe as they hold their shape better.
• Feel free to adjust the amount of cheese and mustard to your taste preferences.
• For a vegetarian option, simply omit the prosciutto.
• If you're not a fan of brie, you can substitute it with your favourite melting cheese.

Enjoy your persimmon grilled cheese with prosciutto and brie as a comforting and indulgent treat!

Persimmon cheesecake

A creative twist on the classic cheesecake, this dessert combines the mild, honey-like flavour of persimmon with a salty, pretzel or nutty crust. The result is a light, creamy, and luscious treat, perfect for the holiday season.

Ingredients:

• For the Crust:
• 2 cups of pretzels or walnuts (for a walnut crust)
• 4 tbsp of unsalted butter, melted
• 1 tbsp of salt (for a pretzel crust)
• 1 egg white
• For the Cheesecake Filling:
• 3 cups of cream cheese, softened
• 1 cup of white sugar
• 1/4 tsp of salt
• 2 tsp of vanilla
• Juice and zest of 1/2 lemon
• 3 eggs
• 1 egg yolk
• 8 oz of creme fraiche or Greek yoghurt
• 2 persimmons, thinly sliced and halved
• For the Topping:
• 8 oz of creme fraiche or Greek yoghurt
• 2 tbsp of powdered sugar
• 1/2 tsp of vanilla

Method:

• Making the Crust: Preheat the oven to 350°F. Place the pretzels or walnuts in a food processor and pulse until they form a fine, sandy texture. Add the melted butter, salt (if using pretzels), and egg white. Pulse a few more times to combine. Press the mixture into an 8" or 9" springform pan, creating an even layer. Bake the crust for 10 minutes, then reduce the oven temperature to 325°F and let it cool.
• Making the Cheesecake Filling: In a stand mixer, beat the softened cream cheese at medium speed for 4 minutes until light and smooth. Add the sugar and salt, and beat for another 4 minutes. Scrape down the sides of the bowl occasionally. Add the vanilla, lemon juice, and zest, and mix well. While mixing at low speed, add one egg at a time, ensuring each is thoroughly mixed before adding the next. Finally, add the creme fraiche or Greek yoghurt and mix until the filling is smooth and creamy.
• Line the sides of the springform pan with thinly sliced persimmons. Pour the cheesecake filling into the pan and smooth the surface. Place the pan in a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the springform pan. Bake for 90 minutes at 325°F. The cheesecake should be slightly jiggly in the centre when done. Allow the cheesecake to cool in the roasting pan for an hour, then remove it and let it cool at room temperature for another hour.
• Making the Topping: Whisk together the creme fraiche or Greek yoghurt, powdered sugar, and vanilla. Spread the topping over the cheesecake and refrigerate for 4 hours or overnight.
• Serving: Run a sharp knife around the edge of the cheesecake to loosen it from the pan. Release the sides of the springform pan and top with additional thinly sliced persimmons. Enjoy your persimmon cheesecake!

Variations and Tips:

• You can use a variety of crusts, such as graham cracker, pretzel, walnut, or gingersnap cookie.
• When choosing persimmons, there are two main types: Hachiya and Fuyu. Fuyu persimmons are rounder and smaller, and can be eaten directly from the tree. Hachiya persimmons need to be cooked and should be soft and mushy when picked.
• Feel free to add your favourite warm holiday spices to the cheesecake filling, such as cinnamon, ginger, or nutmeg.
• For an extra indulgent touch, serve the cheesecake with a scoop of vanilla ice cream.

Persimmon prosciutto cheese bites

A fun and easy appetizer, these Persimmon Prosciutto Cheese Bites are a unique blend of sweet, smoky and salty flavours. Perfect for a holiday party or a fall/winter gathering when persimmons are in season, these bite-sized treats are sure to be a crowd-pleaser!

Ingredients:

• 2 Fuyu persimmons
• 12 thin, 1-inch squares of smoked cheese (cheddar or goat cheese)
• 12 leaves of fresh arugula or basil
• 6 slices of prosciutto

Instructions:

• Prepare the persimmons by removing the stem end and slicing each into sixths or thinner, depending on the size of the fruit.
• Cut the prosciutto slices in half lengthwise.
• To assemble, stack a slice of persimmon, a thin slice of smoked cheese, and an arugula or basil leaf. Wrap this stack with a strip of prosciutto.
• Arrange the bites on a serving plate and refrigerate until ready to serve.

Tips:

• When choosing persimmons, look for the Fuyu variety, which is the most popular and widely available in North America. They are squat and round in shape, with edible skin. Avoid severe blemishes on the skin, but you can peel them if preferred.
• For a variation, try using goat cheese with dried rosemary and sage, or fresh mozzarella pearls with herbs.
• Get creative with your presentation! Garnish with additional herbs or arrange the bites in a festive pattern on the plate.

These Persimmon Prosciutto Cheese Bites are a simple yet impressive appetizer that combines sweet and savoury flavours in one delicious bite. Enjoy experimenting with this recipe and impress your guests with your culinary creativity!

Persimmon and bresaola bites

A contemporary twist on prosciutto and melon, these Persimmon and Bresaola Bites are a delicious and elegant appetizer. With just a few simple ingredients, this no-recipe dish is perfect for fall when persimmons are in season.

Ingredients:

• Fuyu persimmon
• Bresaoala (Italian air-dried beef)
• Arugula or basil leaves (optional)

Instructions:

• Slice the Fuyu persimmon into wedges or thin slices.
• Wrap each piece of persimmon with a thin slice of bresaola.
• Optional: Add an arugula or basil leaf inside the wrap for an extra flavour kick.
• Arrange the bites on a serving plate and enjoy!

Tips:

• Look for Fuyu persimmons that are firm and free of blemishes.
• If you prefer a softer texture, store the persimmons at room temperature until they give slightly when touched, similar to a ripe tomato.
• For an extra special touch, try using smoked bresaola or curing your own beef at home.
• Get creative with your presentation! Skewer the bites with a toothpick, add a drizzle of balsamic glaze, or sprinkle with chopped herbs or nuts.

Persimmon and goat cheese bites

Ingredients:

• 2 Fuyu persimmons
• 12 thin, 1-inch squares of goat's cheese
• 12 leaves of basil or arugula
• 6 slices of prosciutto

Method:

First, remove the stem from the persimmons and slice each into sixths (or thinner, depending on the size of the fruit). Slice the prosciutto slices in half lengthwise. Stack a slice of persimmon, a thin slice of goat's cheese, and a leaf of basil or arugula. Wrap with a strip of prosciutto and arrange on a serving plate. Refrigerate and serve.

Tips:

When choosing your persimmons, look for Fuyu persimmons that have taut skin free of blemishes. You can eat these persimmons when they are firm or soft. If you prefer them soft, store them at room temperature until they give slightly when you touch them, similar to a tomato.

Nutrition:

These persimmon and goat cheese bites are a delicious and healthy appetizer. Each bite-sized portion contains only 21 calories and is a good source of vitamin A, vitamin C, calcium, and iron.

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