The national fruit of Japan, persimmon, is also cultivated in China, Korea, and the United States. There are a hundred varieties of persimmons, but the two most consumed are persimmons with astringent flesh and persimmons with firm flesh. From September to December, they are recognizable by their bright orange color, which brightens our plates. Choose it well ripe, when its sugars are fully formed before it is too harsh. With tender flesh, they lend themselves to many recipes.

On the sweet side, if they are very soft, they can be enjoyed with a teaspoon as well as in a fruit salad, in a compote, in a jam, in a dessert, a flan, or a panna cotta. On the salty side, in a chicken tagine or served on a cheese platter, persimmon is the sweet touch that will surprise and delight.

INGREDIENTS


1 puff pastry

6 persimmons.

40g butter

80 g sugar

four spices


PREPARATION


  1. Turn the oven on th—6/180 °. Cut the persimmons in half, then into quarters, and remove the skin.
  2. Heat the sugar and butter in a round cast iron dish. As soon as the mixture caramelizes, place the persimmon quarters on top in a rosette and cook for 10 minutes over medium heat.
  3. Unroll the puff pastry, sprinkle with allspice, prick it with several strokes of a fork. Place the dough on the caramelized persimmons and immediately slide into the oven for about 35 minutes of cooking. Let stand 5 minutes before unmolding on a dish.