If you like persimmons and want a light, healthy-ish dessert recipe, then try these maple syrup caramelised persimmons with a little ricotta, and drizzled with olive oil and maple syrup.
Persimmons are abundant these days in stores around Vancouver, and since I love persimmons so much I decided to buy a whole lot of them. I generally like eating them the way they are, but this time I felt like experimenting a little. So, I thought, why not try cooking them a little and see what happens? I like to think of cooking as a kind of alchemy; you can transform simple ingredients into a thing of magic and beauty. In this case, the alchemical transformation of the cooked persimmons was mind-blowing. Yet, I only used five ingredients and it took less than 10 minutes. Like I said, cooking is alchemy!
- Two large, ripe persimmons, chopped into wedges of about 3 cm in length.
- Three tablespoons dark maple syrup, and more for drizzling according to taste
- One heaped tablespoon ricotta cheese
- Drizzle of olive oil
- Pinch of sea or kosher salt, according to taste.
- Heat the maple syrup in a non-stick frying pan on medium heat
- Add the persimmon wedges in. Allow them to cook on each side until they are caramelised on all sides and slightly softened. Don’t leave them unattended to avoid burning them!
- Remove them with tongs to a plate. Add a tablespoon of ricotta on the side. Sprinkle with salt to taste and drizzle with olive oil and extra maple syrup, if you like. Serve immediately! Enjoy!
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