Orange-Poached Persimmons with Sweetened Cream Cheese
“What sweetness reminds us of: God uses simple things to show extraordinary goodness.”
Ingredients
Persimmons
- 6 firm Fuyu persimmons peeled and cut into halves or wedges
- 3/4 cup water
- 1/2 cup sugar or honey
- 2 ‒3 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 cinnamon stick
- 1 star anise
- 1 whole clove
- Optional: strip of orange zest
- Pinch of salt
Sweetened Cream Cheese
- 8 oz cream cheese softened
- 3 ‒4 tbsp powdered sugar or honey
- 2 ‒3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Peel persimmons and cut into halves or thick wedges.
- In a saucepan, combine water, sugar, orange juice, vanilla, cinnamon stick, star anise, clove,
- orange zest (optional), and salt. Simmer 2‒3 minutes to bloom spices.
- Add persimmons and poach 7‒10 minutes until glossy, lightly tender, yet still firm in the center. Remove carefully.
- Reduce the syrup for 2‒3 minutes to thicken, if desired.
- For the cream: whip cream cheese until smooth. Add sugar, vanilla, and salt. Stream in
- cream/milk until silky and spoonable.
- Plate persimmons with a generous spoon of sweetened cream cheese and drizzle warm syrup
- over top.