Recipe for: Baked persimmons stuffed with mascarpone cream, almond crumble, and pomegranate - photo 1
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Recipe for: Baked persimmons stuffed with mascarpone cream, almond crumble, and pomegranate

Desserts European cuisine 75 min Medium 6 wyświetleń ~46.22 PLN - (0)
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Description

A unique, seasonal dessert combining the sweetness of roasted persimmons with a velvety mascarpone cream, crunchy almond crumble, and fresh pomegranate seeds. The dish is inspired by Mediterranean cuisine and modern pastry: simple techniques bring out the natural flavors of the fruits, while the contrast of textures (soft roasted fruits, creamy filling, crumble, and juicy pomegranate) delights guests. The ideal presentation is warm or slightly lukewarm fruits on a porcelain plate, garnished with a sprig of fresh mint. It works wonderfully as an impressive dessert for a holiday dinner, a gathering for guests, or a romantic dinner — it tastes rich but is not overly sweet. Visually, it attracts with the shiny pomegranate, golden crumble, and creamy ecru mass contrasting with the deep orange of the persimmon.

Ingredients Used

Ingredients (15)

Servings:
4
  • Mascarpone 250 g
  • 30% heavy cream 100 ml
  • Wildflower honey 50 g
  • Brown sugar 50 g
  • Butter 60 g
  • Wheat flour 80 g
  • Persimmon 5.3 szt. (~800 g)
  • Pestki granatu 100 g
  • Lemon juice 20 ml
  • Vanilla extract 5 g
  • Blanched almonds 50 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Pistachios 30 g
  • Orange liqueur 20 ml
💰 Szacowany koszt dania: ~46.22 PLN (11.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 200°C (top-bottom). Wash the persimmons under running water and gently dry them with a paper towel. Cut each persimmon in half crosswise. If the fruits have a hard stem, remove it with a knife. Place the halves cut side down on a baking sheet lined with parchment paper, so that the flesh is facing up (the indentation will collect the juices).

Ingredients: Persimmon
Use a large baking tray lined with parchment paper; do not overcrowd the fruit - leave 2-3 cm of space between them.
2

Drizzle each half with 5-6 grams (about 1 teaspoon) of lemon juice to enhance the flavor and prevent browning. Bake in a preheated oven for 18-22 minutes — the fruit is ready when the surface gently softens, takes on a more intense color, and begins to release a sweet aroma. After baking, let it rest for 8-10 minutes to allow the juices to settle.

Ingredients: Persimmon, Lemon juice
Baking time depends on the ripeness of the persimmon — less ripe ones will need closer to 22 minutes. The flesh should be soft to the touch but not falling apart.

Mascarpone cream

3

Place a metal or glass bowl and the mixer beaters in the refrigerator for 10 minutes — a cold bowl makes whipping the cream easier. In the chilled bowl, pour in 100 ml of cold heavy cream and whip with a mixer on medium speed for about 2-3 minutes until soft peaks form (do not whip to stiff peaks).

Ingredients: 30% heavy cream
Use a metal bowl (it holds the cold well) and a hand or stand mixer; if you don't have a mixer, you can whip the cream vigorously by hand — it will take a lot of time and effort.
4

In a separate bowl, place 250 g of mascarpone, add 50 g of honey, 5 g of vanilla extract, and (optional) 20 ml of orange liqueur. Stir with a wooden spoon or spatula for 1-2 minutes until the mixture becomes smooth and creamy — the visible lumps of mascarpone should disappear. Add 1 g of salt to enhance the flavors.

Ingredients: Mascarpone, wildflower honey, Vanilla extract, Salt, Orange liqueur
If the mascarpone is very cold and hard, take it out 10 minutes earlier so it mixes more easily. Do not mix too vigorously with a mixer, as the cream may curdle.
5

Gently fold the whipped cream into the mascarpone mixture in three portions, carefully incorporating the ingredients with a spatula (moving from bottom to top) to maintain fluffiness. The cream should be silky, slightly airy, and hold its shape when the spoon is turned upside down.

Ingredients: 30% heavy cream, Mascarpone
Use a silicone or wooden spatula; do not mix too vigorously (maintain volume), but make sure there are no visible streaks of cream.

Almond Crumble

6

Place 80 g of all-purpose flour, 50 g of chopped almonds, 50 g of brown sugar, 2 g of cinnamon, and 1 g of salt into a bowl. Add 60 g of cold butter, cut into cubes. Rub the butter with your fingers into the flour and sugar until pea-sized clumps and smaller crumbs form. You can also use a pastry cutter or pulse in a food processor — pulse briefly to avoid creating a uniform paste.

Ingredients: Wheat flour, Blanched almonds, Brown sugar, Butter, Ground cinnamon, Salt
Use cold butter straight from the fridge and work quickly to prevent the ingredients from warming up. If you are rubbing with your hands, keep your fingers slightly spread and work with your fingertips.
7

Heat a skillet over medium heat (dry, without fat). Transfer the crumble to the skillet and toast for 6-8 minutes, stirring frequently with a wooden spoon, until the almonds turn golden and the crumble is golden and dry. Alternatively, spread the crumble on a baking sheet and bake at 170°C for 10-12 minutes, stirring halfway through.

Ingredients: Wheat flour, Blanched almonds, Brown sugar, Butter, Ground cinnamon
If you are using the oven, stir the crumble every 4-5 minutes to prevent it from burning. The finished crumble should be crunchy after cooling.

Baking and Assembly

8

After 8-10 minutes of cooling the persimmon (from step 2), gently use a teaspoon or a small scooping spoon to remove some of the flesh from each half, creating a small indentation (do not scoop out completely — leave a rim of flesh so the half retains its shape). You can keep the scooped-out flesh and use it as an addition to the cream (optional).

Ingredients: Persimmon
Use a dessert spoon or melon baller for an aesthetic hollowing; work gently to avoid damaging the skin.
9

Fill each cavity with the prepared mascarpone cream using a piping bag with a large tip or a spoon. The cream should slightly rise above the edge, forming an aesthetic dome. Sprinkle 20-25 g of toasted almond crumble on each portion, gently pressing it down to adhere to the cream.

Ingredients: Mascarpone, wildflower honey, Pestki granatu, Blanched almonds
A piping bag gives a nicer finish, but a spoon is fine too — fill evenly for an aesthetically pleasing portion.

Decoration

10

Add about 25 g of fresh pomegranate seeds on top of each serving — you can scatter some around the plate for effect. If you are using pistachios, sprinkle them on each serving for extra color and crunch. Optionally, drizzle a little cream (about 2-3 g) with honey for shine.

Ingredients: Pestki granatu, Pistachios, wildflower honey
Use a small teaspoon to carefully arrange the pomegranate seeds; be careful not to destroy the dome of the cream.
11

Serve the dessert immediately when the persimmons are still slightly warm or after 10-15 minutes of cooling — the contrast of the warm, baked fruit and the cool cream is particularly striking. For presentation, place each piece on a light plate, garnish with a sprig of mint, and optionally add a thin curl of lemon zest.

Ingredients: Mascarpone, Pestki granatu, Pistachios
If you are preparing the dessert in advance, keep the cream and crumble separate; assemble just before serving to keep the crumble crispy.

Fun Fact

💡

Kakis (persimmons) originate from Asia, and their cultivation and consumption date back thousands of years; in European cuisine, their popularity has increased due to their sweet, honey-like flavor, which pairs wonderfully with cheeses like mascarpone.

Best for

kolacja świąteczna romantyczna kolacja przyjęcie dla gości

Tips

🍽️ Serving

The dessert is best served on light plates to highlight the color of the persimmon and pomegranate. Serve immediately after assembling (the cream slightly chilled, the persimmon warm or at room temperature). For an elegant presentation, you can place a polished teaspoon and a small sprig of mint beside it.

🥡 Storage

Store the cream and crumble separately in the fridge (cream for up to 48 hours, crumble in an airtight container for up to 3 days). Baked persimmons are best consumed the same day; if you need to store them, keep them in the fridge for up to 24 hours and reheat at 150°C for 5-7 minutes before assembling. Once the dessert is assembled, store it in the fridge for a maximum of 12 hours (the crumble will lose its crunch).

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