Recipe for: Baked persimmons in miso-maple glaze with matcha-ricotta cream and almond-sesame crumble - photo 1
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Recipe for: Baked persimmons in miso-maple glaze with matcha-ricotta cream and almond-sesame crumble

Desserts Fusion cuisine 90 min Medium 22 wyświetleń ~54.91 PLN - (0)
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Description

A seasonal fusion dessert combining the sweetness of autumn-winter persimmon with a Japanese touch of miso and matcha, along with a Mediterranean hint of almonds and olive oil. The baked fruits develop an intense, concentrated flavor, while the miso-maple glaze adds umami and a glossy color, and the velvety ricotta cream with green tea matcha introduces a refreshing, slightly earthy note. The dish is completed with a crunchy crumble of almond flakes and sesame seeds, as well as fresh pomegranate seeds for a contrast of textures and an impressive appearance. Perfect as an elegant dessert after dinner, for the holidays, or a gathering with friends; serve slightly warm or at room temperature. The aesthetically contrasting colors—golden persimmons, green cream, and ruby pomegranate seeds—are eye-catching and invite tasting.

Ingredients Used

Ingredients (16)

Servings:
4
  • Persimmon (kaki) 5.3 szt. (~800 g)
  • Ricotta (fresh cheese) 250 g
  • Matcha (green tea powder) 2 łyżeczki (~4 g)
  • Maple syrup 60 ml
  • Butter 30 g
  • Pestki granatu 100 g
  • Almond flakes 80 g
  • Toasted sesame seeds 20 g
  • Orange zest and juice (fresh) 1 szt. (~210 g)
  • Vanilla extract 5 g
  • White miso paste 30 g
  • Olive oil 15 ml
  • Sugar 50 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Roasted chestnuts (optional) 100 g
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~54.91 PLN (13.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Wash the persimmons and dry them with a paper towel. Place the fruits on a cutting board and thinly cut off the top stems, so the fruits still hold their shape. If the fruits are very large, you can cut them in half lengthwise (horizontally), but the whole version will be more impressive.

Ingredients: Persimmon (kaki)
Use a sharp kitchen knife and a cutting board. If you are using hachiya (very soft), handle them gently to avoid crushing the fruit.
2

In a small bowl, combine 60 g of maple syrup, 30 g of white miso, 30 g of melted butter, and 1 teaspoon (2 g) of grated orange zest along with the juice of half an orange (about 30 g). Mix thoroughly until you achieve a smooth, homogeneous emulsion. Taste a small amount — it should be sweet-umami, with a hint of citrus freshness.

Ingredients: Maple syrup, White miso paste, Butter, Orange zest and juice (fresh)
Use a small bowl and a whisk or fork. If the miso is very thick, dissolve it beforehand in a tablespoon of warm water (not hot).
3

Arrange the persimmons on a baking sheet lined with parchment paper, skin side up. If the fruits are large and you want them to brown faster, make a shallow cross cut on each fruit about 1 cm deep. Using a kitchen brush, generously coat the fruits with the prepared miso-maple glaze — don’t hold back, the glaze will add flavor and a nice color. Sprinkle a thin layer of granulated sugar evenly on top (about 10 g per fruit).

Ingredients: Persimmon (kaki), Sugar, Maple syrup, White miso paste, Butter
Use a silicone or natural brush. If you don't have a brush, drizzle the glaze with a spoon, but even coverage is important for the appearance after baking.

Baking fruits

4

Place the tray in the preheated oven and bake for 18–22 minutes. After 10 minutes, open the oven and gently brush the fruit again with the melted glaze from the bottom of the tray (use a spoon or brush). Bake until the surface is lightly caramelized and golden, and the flesh becomes soft to the touch (check with a toothpick — it should go in easily).

Ingredients: Persimmon (kaki)
Use an oven thermometer or the top-bottom setting. Do not bake too long — the fruits should retain their shape and will already be soft after about 20 minutes.

Matcha-Ricotta Cream

5

In a large bowl, place 250 g of ricotta. Add 4 g (2 teaspoons) of matcha, 5 ml of vanilla extract, 30 g of maple syrup (you can optionally use honey), 1 teaspoon of orange juice (about 5 g), and a pinch of salt (1 g). Using a spoon or whisk, vigorously mix until the mixture is smooth and slightly fluffy. If the ricotta is very thick, you can pass it through a fine sieve to achieve a perfectly smooth consistency.

Ingredients: Ricotta (fresh cheese), Matcha (green tea powder), Maple syrup, Vanilla extract, Orange zest and juice (fresh), Salt
Use a wooden spoon, silicone spatula, or hand mixer on low speed. If you don't have matcha, you can make the cream without it (the orange and vanilla flavor will remain).

Almond-Sesame Crumble

6

In a medium skillet, toast 80 g of almond flakes and 20 g of sesame seeds over medium heat for 2–3 minutes until golden and fragrant. Be careful, sesame burns quickly — stir with a wooden spoon. Transfer to a bowl, add 15 g of olive oil, 5 g of maple syrup (optional), and 1 g of salt. Mix thoroughly; the mixture should be sticky and slightly clumped. If you want crunchier clusters, add 30 g of finely chopped almonds and pulse blend lightly.

Ingredients: Almond flakes, Toasted sesame seeds, Olive oil, Maple syrup, Salt
Use a non-stick or cast iron skillet with a diameter of 24–26 cm. Keep an eye on the roasting time — the nuts quickly take on color.

Finishing and Assembly

7

Spread 60–70 g of matcha-ricotta cream as a base on 4 plates (use a spoon and rotate the plate in a circular motion to create an artistic pattern). On the cream, place 1 or 2 roasted persimmons (whole or halved, depending on size). Sprinkle each portion with 20–25 g of almond-sesame crumble, and then scatter 25 g of pomegranate seeds on top for color and freshness. If using roasted chestnuts, place a few pieces next to the fruit. For decoration, add a few edible flowers on the plates.

Ingredients: Ricotta (fresh cheese), Persimmon (kaki), Pestki granatu, Almond flakes, Toasted sesame seeds, Roasted chestnuts (optional)
Use a tablespoon and a small spatula to spread the cream. Assemble just before serving to keep the crumble crunchy.

Serving

8

Serve the dessert slightly warm (after 5–10 minutes out of the oven) or at room temperature. You can add a few drops of maple syrup on top for shine. Decorate each serving with fresh orange zest or a mint leaf for extra aroma.

Ingredients: Maple syrup, Orange zest and juice (fresh)
Use flat dessert plates with a diameter of 20–24 cm, which showcase the composed elements well. The dessert tastes best within 1–2 hours of preparation.

Fun Fact

💡

Persimmons (kaki) come from Asia and have been valued in Japanese and Chinese cuisine for centuries. In Japan, they are often air-dried (hoshigaki), which concentrates their sweetness — in this recipe, baking works similarly, bringing out the honeyed flavor.

Best for

Świąteczne kolacje Eleganckie przyjęcia Zimowe spotkania z przyjaciółmi Prezent kulinarny

Tips

🍽️ Serving

Serve on flat plates, with a contrasting drink (sencha green tea or lightly sparkling cider). For a more impressive appearance, serve on dark plates — the green cream and ruby pomegranate seeds will contrast more.

🥡 Storage

Matcha-ricotta cream can be stored in the refrigerator in an airtight container for up to 48 hours. Baked persimmons are best consumed the same day — stored in the refrigerator for 24 hours, they will lose some freshness. Store the crumble separately in an airtight container at room temperature for up to 3 days and add it just before serving to maintain its crunchiness. To reheat the fruits, use an oven preheated to 150°C for a few minutes or a microwave on low power for 10–15 seconds.

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