Total Time: 10 mins
Hachiya persimmons are rounded, slightly elongated vaguely conical-shaped. When fully ripe the fruits are a beautiful deep orange and the peel is paper thin with a few dark spots. The ripe flesh is custard in texture with a flavor that is candy sweet. Using this fall fruit is a fun alternative to the classic grapefruit brûlée recipe. This simple but elegant dish is the perfect side for any breakfast or brunch. Using a culinary torch is the best way to get that hardened caramelized sugar canopy crust, but you can also make this simply and delicious treat using your broiler.
2 Organic very ripe Hachiya persimmon (Make sure the persimmons are very ripe, when held, they should feel gelatinous like a water balloon)
4 tablespoons raw demerara sugar
pinch of sea salt
With a very sharp knife, cut Hachiya Persimmon in half lengthwise, careful not to smoosh them.
Blot the persimmons cut side with a paper towel to get most of the moisture out.
Mix raw sugar with a pinch of sea salt.
Sprinkle 1 Tbsp. sugar mixture evenly over exposed flesh of each fruit half.
Using a kitchen torch, heat the sugar until it melts and start to turn dark amber.
Alternatively, preheat broiler to high. Transfer persimmons, cut side up, to a rimmed baking sheet lined with foil. Broil persimmons, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let persimmons cool before serving.
Persimmon Brûlée may be served with a side of Greek yogurt with a sprinkling of your favorite granola for some crunch.
Learn more about persimmons and find more recipes and information about your food and where it comes from at www.strongertogether.coop.