Persimmons & Vanilla Mascarpone

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My girlfriends and I got together for a festive holiday brunch this last weekend and on the deliciously perfect and flawlessly executed menu (good job ladies!) were broiled persimmons. How have I not had persimmons prepared like this before?! I knew immediately they were my ticket for an easy morning bite before an early Thanksgiving scheduled for 1:00. They look fancy, are slightly sweet with a cool tangy pop, super easy to make and most importantly are a light start to your day so you can save room for the big meal ahead. I promise this will be the breeziest thing you do all day, especially since you can make the mascarpone topping the day before. Happy week of Thanksgiving!

Hands down the most beautiful fruit of the season.

Hands down the most beautiful fruit of the season.

Broiled Persimmons with Vanilla Mascarpone Cream

Persimmons, I would suggest 1-2 per person
Honey, enough to spread on top of each open face half
Mascarpone Cheese, enough to top each half with a dollop
Fresh Lime, a squeeze to taste
Vanilla Bean or Vanilla Extract, to taste
Zest of Lime, optional

Remove stem and leaves from persimmons in the same way you would hull a strawberry. Cut each piece of fruit in half horizontally and place on a baking sheet. Brush honey on top of each half and put under broiler on low setting. Watch it closely, checking every few minutes to make sure it doesn’t burn, you want the honey to start to bubble and caramelize.

While the persimmons are cooking mix together the mascarpone, vanilla bean (or extract) and a squeeze of lime juice and whisk quickly to prevent the cheese from curdling. If you want you can add a little drizzle of honey to add a hint of sweetness but it really doesn’t need it. Another note, I used vanilla extract (used my vanilla bean HERE and have yet to restock) but my friend’s version was better using actual vanilla bean, plus the little dark speckles make it so much prettier! Either way, the mascarpone topping can be made to your desired sweet/tart preference. Allow the persimmons to cool for a few minutes after removing from oven, give a small squeeze of lime juice (optional) and add a dollop of vanilla mascarpone and breakfast is served. It is so so good, Happy Thanksgiving!

I used a kitchen brush to brush on the honey because the honey was warm, you could also drizzle on and use a knife to spread it evenly

I used a kitchen brush to brush on the honey because the honey was warm, you could also drizzle on and use a knife to spread it evenly

Just look at those golden beauties!

Just look at those golden beauties!

A breakfast to be thankful for

A breakfast to be thankful for

So good you could totally serve for dessert!

So good you could totally serve for dessert!

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One thought on “Persimmons & Vanilla Mascarpone

  1. Pingback: Fall Recipe Round-Up | a touch of lovely

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