Roasted Persimmons
A delicious way to serve the unusual but extraordinary Persimmon fruit at your next holiday gathering.
Ingredients
- 4 Fuyu persimmons (either firm or slightly soft)
- 1/2 cup Vegetable-based butter substitute
- 1 tsp Cinnamon
- 1/2 tsp allspice (can be substituted with another holiday spice such as pumpkin pie blend, cloves or nutmeg)
Instructions
- Preheat oven to 375 ℉
- Begin by thoroughly scrubbing the persimmon skins, removing any surface dirt.
- Slice the persimmons into disks, around 1/4” thick, being careful to remove any seeds that might occasionally appear.
- Place the persimmon slices in an oven-safe pan with enough space between them to ensure consistent heating and airflow.
- Melt Healthy Spread or butter substitute like a canola or vegetable-based spread. (Do not use real butter, as it has low smoke point and will burn.)
- Once the butter substitute is melted, spread it lightly on the persimmons using a brush, or carefully spread it with a spoon.
- Lightly sprinkle pumpkin pie spice, cinnamon, or some combination of classic holiday spices to suit your taste. Cinnamon, cloves, nutmeg, and allspice are all good options.
- Bake in the oven on the middle rack for roughly 45 minutes, or until suitably soft and browned. When done, they should be a beautiful red-gold color, enhanced by the spices - slightly firm on the outside, and almost creamy soft on the inside, but this super easy dish can be adjusted to suit your taste for roasting them until until soft or leaving them a tad firm.
- Enjoy!