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!
Ingredients
- 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.
Method
- 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!
For related recipes, check out:
Follow me on Twitter for regular updates and news about new recipes!
© 2019, L.E.. All rights reserved.