Roasted persimmons with brown butter and cinnamon
Roast
Roasting
Like most fruit, persimmons take well to roasting, which concentrates their natural sugars into a much more complex sweetness. Roasting can transform imperfect specimens (i.e., the persimmons available at my grocery store right now) into something really good. And roasting with brown butter...well, that makes about anything better in my opinion. To the brown butter, I added cinnamon, vanilla and a bit of maple syrup to create a sauce of sorts. It's a dead simple preparation that has many possibilities. You can serve as is, scatter some chopped pistachios or almonds on top, or serve with a big dollop of creme fraiche. Spoon over French toast or waffles. Or my personal favorite, ladle them generously over vanilla ice cream, making sure to get every last bit of sauce.
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