As the seasons change and autumn’s warmth begins to fade, our thoughts turn to comfort foods and cozy desserts. But this year, why not try something new? Persimmons, those sweet and tangy fruits, are ripe for the picking (pun intended!). With their unique flavor profile and velvety texture, they’re the perfect ingredient to add a little excitement to your dessert game. From classic puddings to creative tarts and even ice cream, we’ve rounded up 20 mouthwatering persimmon dessert recipes that are sure to satisfy your sweet tooth. Whether you’re a seasoned baker or just looking for a new flavor to try, these delicious desserts will have you hooked from the very first bite.
Stay tuned for our list of must-try persimmon desserts, coming up next!
Persimmon Pudding with Cinnamon Whipped Cream
A warm and comforting dessert perfect for the fall season, this persimmon pudding is infused with the sweetness of cinnamon whipped cream.
Ingredients:
– 2 ripe persimmons, pureed
– 1 cup heavy cream
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 6-cup pudding mold or small cups.
2. In a medium bowl, whisk together pureed persimmon, sugar, salt, baking powder, and cinnamon until well combined.
3. Beat in the eggs until smooth.
4. Pour the mixture into the prepared pudding mold or cups.
5. Bake for 25-30 minutes, or until the puddings are set and lightly browned on top.
Cinnamon Whipped Cream:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. Add 1/4 teaspoon ground cinnamon and whip until combined.
3. Serve the persimmon pudding warm with a dollop of cinnamon whipped cream on top.
Cooking Time: 25-30 minutes
Roasted Persimmon Tart with Honey Drizzle
Roasted Persimmon Tart with Honey Drizzle: A sweet and savory dessert that showcases the natural sweetness of persimmons paired with a hint of tartness from the honey.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 ripe persimmons, sliced into wedges
– 1/4 cup honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh thyme or rosemary for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange the persimmon slices on one half of the pastry, leaving a 1-inch border around the edges.
4. Fold the other half of the pastry over the persimmons, pressing gently to seal.
5. Brush the pastry with olive oil and season with salt and pepper.
6. Roast in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
7. Remove from the oven and let cool slightly. Drizzle with honey and garnish with thyme or rosemary if desired.
Cooking Time: 25-30 minutes
Persimmon and Apple Crumble with Oat Topping
Persimmon and Apple Crumble with Oat Topping: A delightful fall dessert that combines the sweetness of persimmons and apples with a crunchy oat topping.
Ingredients:
– 2 cups mixed persimmon and apple slices (Granny Smith and Fuyu persimmons work well)
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine persimmon and apple slices, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Toss until fruit is evenly coated.
3. Transfer the fruit mixture to a 9×9-inch baking dish.
4. In another bowl, mix together rolled oats, brown sugar, and cold butter until crumbly.
5. Top the fruit with the oat mixture, spreading evenly.
6. Bake for 40-45 minutes or until topping is golden brown and fruit is tender.
7. Serve warm or at room temperature.
Spiced Persimmon Cake with Cream Cheese Frosting
As the seasons change, the sweetness of persimmons shines through in this moist and aromatic cake. The warmth of cinnamon, nutmeg, and allspice perfectly complements the fruit’s natural sweetness.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup pureed persimmon (about 2-3 ripe persimmons)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and allspice.
3. In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time.
4. Add persimmon puree and whisk until combined. Gradually add the dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
1. Beat 8 ounces (225g) cream cheese, softened, with 2 tablespoons unsalted butter, softened, and 1 teaspoon vanilla extract.
2. Gradually add 2 cups powdered sugar, beating until smooth and creamy.
Persimmon Mousse with Dark Chocolate Shavings
Persimmon Mousse with Dark Chocolate Shavings: A Light and Decadent Dessert
This refreshing dessert combines the sweetness of persimmons with the richness of dark chocolate, perfect for a warm evening or a special occasion.
Ingredients:
– 2 ripe persimmons, peeled and chopped
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Freshly whipped heavy cream for garnish
Instructions:
1. In a blender or food processor, puree the persimmons until smooth.
2. In a medium bowl, whip the heavy cream and sugar until stiff peaks form.
3. Fold the whipped cream into the persimmon puree until well combined.
4. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Fold the melted chocolate into the persimmon mixture until well combined.
6. Spoon the mousse into individual serving cups and refrigerate for at least 2 hours to set.
7. Garnish with freshly whipped heavy cream and dark chocolate shavings before serving.
Cooking Time: 10 minutes
Serves: 4-6
Persimmon Bread Pudding with Vanilla Sauce
This comforting bread pudding combines the sweetness of persimmons with the warmth of spices, topped with a rich vanilla sauce. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup dried persimmon slices
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– Vanilla sauce (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, persimmon slices, sugar, flour, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together cream and eggs. Pour over bread mixture; stir until well combined.
4. Pour into a 9×13-inch baking dish; bake for 35-40 minutes or until golden brown.
Vanilla Sauce:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
Combine cream, butter, and vanilla extract in a saucepan; heat over low until melted. Serve warm over bread pudding.
Persimmon Cheesecake with Ginger Snap Crust
This recipe combines the natural sweetness of persimmons with the warmth of ginger snap crust, creating a unique and delicious dessert.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 2 large persimmons, pureed
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the crust by mixing crushed gingersnap cookies with sugar and melted butter. Press into a 9-inch springform pan.
3. In a separate bowl, combine pureed persimmons, cream cheese, granulated sugar, eggs, and vanilla extract. Mix until smooth.
4. Pour cheesecake batter over the prepared crust.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Persimmon Sorbet with Mint Garnish
This sweet and tangy sorbet is the perfect way to enjoy the flavors of fall, while a refreshing mint garnish adds a bright and revitalizing touch.
Ingredients:
– 2 cups persimmon puree
– 1 cup granulated sugar
– 1 cup water
– 1/4 cup fresh mint leaves
Instructions:
1. In a medium saucepan, combine the persimmon puree, sugar, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Cover and refrigerate until chilled, at least 2 hours or overnight.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, scoop the sorbet into bowls and garnish with fresh mint leaves.
Cooking Time: 10 minutes + chilling time
Persimmon and Pomegranate Parfait
This sweet and tangy parfait combines the vibrant flavors of persimmons and pomegranates, perfect for a light and refreshing dessert or snack.
Ingredients:
– 2 ripe persimmons, peeled and diced
– 1 cup fresh pomegranate seeds
– 1 cup vanilla yogurt
– 1 tablespoon honey
– 1/4 cup granola
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a small bowl, mix together the vanilla yogurt and honey until well combined.
2. In a separate bowl, layer the diced persimmons and pomegranate seeds in alternating layers, ending with a layer of persimmon on top.
3. Spoon the yogurt mixture over the fruit layer, leaving a 1-inch border at the top.
4. Sprinkle the granola evenly over the yogurt layer.
5. Garnish with fresh mint leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (assembly only)
Persimmon Pie with Walnut Streusel
This sweet and tangy pie combines the unique flavor of persimmons with the crunch of walnut streusel, making it a perfect dessert for any occasion.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice water
For the filling:
– 2 ripe persimmons, peeled and chopped
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
For the streusel:
– 1/2 cup chopped walnuts
– 2 tablespoons all-purpose flour
– 1 tablespoon granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the crust and place in a 9-inch pie dish.
3. Mix filling ingredients and pour into the crust.
4. Top with streusel mixture, crumbled walnuts, and sugar.
5. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Persimmon Ice Cream with Caramel Swirl
This unique ice cream recipe combines the sweet and tangy flavors of persimmons with a rich caramel swirl, creating a one-of-a-kind dessert.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1 ripe persimmon, pureed
– 1/4 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade)
– Whipped cream and caramel sauce for topping (optional)
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, sugar, and honey until dissolved.
2. Stir in the persimmon puree and vanilla extract.
3. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and fold in caramel sauce.
6. Freeze for at least 2 hours before serving.
Cooking Time: None required
Persimmon and Almond Tart with Honey Glaze
This sweet and savory tart combines the natural sweetness of persimmons with the crunch of almonds, all wrapped up in a delicate honey glaze. Perfect for a special occasion or as a unique dessert option.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups sliced persimmon
– 1/2 cup sliced almonds
– 1 tablespoon honey
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. Arrange persimmon slices on one half of the pastry, leaving a 1-inch border around the edges. Sprinkle almonds over the fruit.
3. Fold the other half of the pastry over the filling to form a triangle or rectangle shape. Press edges to seal.
4. Brush honey glaze (melted honey mixed with brown sugar, salt, and cinnamon) evenly over the tart.
5. Bake for 35-40 minutes, or until golden brown. Let cool before serving.
Cooking Time: 35-40 minutes
Persimmon Cobbler with Buttermilk Biscuits
Warm up on a crisp autumn day with this sweet and tangy persimmon cobbler, topped with flaky buttermilk biscuits.
Ingredients:
For the filling:
– 2 cups sliced persimmons
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs, beaten
For the biscuits:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup buttermilk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine persimmons, sugar, cornstarch, and salt.
3. In a separate bowl, whisk together heavy cream and eggs.
4. Pour the cream mixture over the persimmon mixture and stir until combined.
5. Roll out biscuit dough to 1/2-inch thickness. Cut into squares or use a biscuit cutter.
6. Place biscuits on top of filling in a 9×13-inch baking dish.
7. Bake for 35-40 minutes, or until biscuits are golden brown and cobbler is bubbly.
Cooking Time: 35-40 minutes
Persimmon Tiramisu with Mascarpone Cream
A sweet and tangy twist on the classic Italian dessert, this Persimmon Tiramisu combines the natural sweetness of persimmons with the richness of mascarpone cream.
Ingredients:
– 12-16 ladyfingers
– 2 cups strong brewed coffee
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 ripe persimmons, peeled and diced
– 8 oz mascarpone cheese
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. In a large bowl, combine coffee and sugar; stir until sugar is dissolved.
2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
3. In a separate bowl, mix together mascarpone cheese, heavy cream, and vanilla extract.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. Top with a layer of persimmon mixture, then a dollop of mascarpone cream. Repeat this process two more times, finishing with a layer of mascarpone cream on top.
5. Dust with confectioners’ sugar and refrigerate for at least 3 hours or overnight.
Cooking Time: 30 minutes (plus chilling time)
Persimmon and Banana Smoothie Bowl
A refreshing and healthy breakfast or snack option that combines the sweetness of persimmons with the creaminess of bananas, topped with crunchy granola and fresh fruit.
Ingredients:
– 1 ripe persimmon, peeled and chopped
– 2 ripe bananas, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (optional)
– Granola and fresh fruit for topping
Instructions:
1. In a blender, combine persimmon, bananas, Greek yogurt, honey, and vanilla extract.
2. Blend until smooth and creamy, adding ice cubes if desired to achieve the perfect thickness.
3. Pour the mixture into a bowl.
4. Top with granola and your choice of fresh fruit (such as sliced strawberries or blueberries).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Persimmon Brownies with Chocolate Ganache
These rich and fudgy brownies are infused with the sweet and tangy flavor of persimmons, topped with a velvety chocolate ganache. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) all-purpose flour
– 1 cup (120g) granulated sugar
– 1/2 cup (60g) brown sugar
– 4 large eggs
– 1/2 cup (120ml) persimmon puree
– 1 teaspoon vanilla extract
– Salt to taste
– 1 cup (250g) semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine butter, eggs, persimmon puree, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before topping with chocolate ganache (melt 1 cup of chocolate chips with 1 tablespoon of heavy cream).
Cooking Time: 25-30 minutes
Persimmon and Coconut Macaroons
These chewy macaroons are infused with the sweetness of persimmons and the richness of coconut, making them a unique and delicious dessert perfect for any occasion.
Ingredients:
– 1 cup sweetened condensed milk
– 1/2 cup unsweetened shredded coconut
– 1/4 cup chopped fresh persimmon (about 1 medium-sized fruit)
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup egg whites
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together condensed milk, coconut, persimmon, and salt until well combined.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Fold the egg whites into the coconut mixture until no white streaks remain.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Allow to cool before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Persimmon and Orange Marmalade Tart
Persimmon and Orange Marmalade Tart: A Sweet and Tangy Delight
This tart combines the sweetness of persimmons with the tanginess of orange marmalade, creating a unique and delicious flavor profile.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 ripe persimmons, peeled, seeded, and diced
– 1/4 cup orange marmalade
– 1 tablespoon honey
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, mix together persimmon, orange marmalade, and honey. Spread the mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Fold the edges of the pastry up over the filling, pressing gently to seal.
5. Brush the egg wash over the pastry to give it a golden brown color.
6. Bake for 35-40 minutes or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Persimmon and Ginger Cookies
These chewy cookies combine the sweet flavor of persimmons with the spicy warmth of ginger, perfect for a cozy afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 1/4 cup crystallized ginger, finely chopped
– 1 ripe persimmon, diced (about 1 cup)
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, ginger, and baking soda.
3. In a separate bowl, combine persimmon, eggs, and butter; mix until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Persimmon and Ricotta Pancakes with Maple Syrup
Persimmon and Ricotta Pancakes with Maple Syrup: A Sweet and Savory Twist on Classic Flapjacks!
These fluffy pancakes combine the natural sweetness of persimmons with the creamy richness of ricotta cheese, topped with a drizzle of pure maple syrup. Perfect for a special breakfast or brunch.
Ingredients:
– 1 ripe persimmon, peeled and chopped
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 8 ounces ricotta cheese
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, ricotta cheese, and melted butter. Stir in chopped persimmon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
6. Serve warm with maple syrup drizzled on top.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a world of sweet treats with these 20 delicious persimmon dessert recipes! From classic pudding and tart to creative cakes, cookies, and smoothies, there’s something for everyone. Try Persimmon Pudding with Cinnamon Whipped Cream or Roasted Persimmon Tart with Honey Drizzle for a taste of fall in every bite. Or go bold with Spiced Persimmon Cake with Cream Cheese Frosting or Persimmon Mousse with Dark Chocolate Shavings. Whatever your sweet tooth desires, these recipes are sure to satisfy.
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