Recipe for: Baked persimmons with ricotta cream and crunchy almond-oat crumble - photo 1
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Recipe for: Baked persimmons with ricotta cream and crunchy almond-oat crumble

Desserts Vegetarian Dishes 90 min Medium 23 wyświetleń ~32.25 PLN - (0)
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Description

A seasonal, impressive dessert combining juicy, roasted persimmons with a light ricotta cream and a crunchy topping made from oats and ground almonds. This combination of delicate, slightly tangy ricotta with the caramelized surface of the fruit and buttery crumble creates a contrast of textures and flavors: softness, creaminess, and a distinct nutty-buttery crunch. The dessert looks very decorative — halved persimmons served on cream and sprinkled with golden crumble, garnished with chopped pistachios and candied orange peel. Perfect for autumn-winter gatherings, holiday dinners, or when you want to turn a simple fruit into an elegant dessert. Serve slightly warm or at room temperature.

Ingredients Used

Ingredients (14)

Servings:
6
  • Persimmon (kaki) 4 szt. (~600 g)
  • Ricotta 250 g
  • Wheat flour 120 g
  • Ground almonds 60 g
  • Butter 100 g
  • Honey 50 ml
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • Oat flakes 60 g
  • Sugar 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Roasted pistachios 30 g
💰 Szacowany koszt dania: ~32.25 PLN (5.38 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 and dry them with a paper towel. Cut each persimmon in half lengthwise (cut through the stem). If the fruits are very hard, you can lightly score the skin in a few places to facilitate caramelization. Place the halves cut side up on a baking sheet lined with parchment paper. Evenly sprinkle 40 g of sugar over the halves (about 1/6 of the total amount of sugar per serving), distributing it with your fingers or a spoon.

Ingredients: Persimmon (kaki), Sugar
Use a large baking sheet lined with parchment paper and a spatula to transfer the fruits. If the persimmons are very soft, bake for a shorter time (12-15 min). Do not bake too long — the fruits should remain firm, and the surface should be lightly caramelized.

Caramelizing fruits

2

Place the baking tray with persimmons in the preheated oven and bake for 12-18 minutes. After 8-10 minutes, check the color — the surface should start to caramelize slightly and take on a golden-brown color. If the sugar is not melting evenly, gently tilt the tray or sprinkle a little more sugar on the less caramelized areas.

Ingredients: Persimmon (kaki), Sugar
Use a kitchen thermometer to check the oven temperature if you are unsure about its accuracy. Do not set the grill function directly above the fruit for an extended period (it will burn the surface).

Almond-Oat Crumble

3

In a bowl, combine flour (120 g), oats (60 g), ground almonds (60 g), 40 g of sugar (the remaining half of the sugar), cinnamon (2 g), and a pinch of salt (1 g). Cut the butter (100 g) into cubes about 1 cm on each side and add it to the dry ingredients. Using your fingers or two knives/a pastry cutter, work the butter into the mixture until it forms pea-sized clumps and smaller pieces — the crumble should be uniform but not completely ground. Set aside in a cool place for 10 minutes to let the butter firm up slightly.

Ingredients: Wheat flour, Oat flakes, Ground almonds, Butter, Sugar, Ground cinnamon, Salt
Use a large bowl and a knife to chop the butter or a special pastry cutter. If you don't want to use your hands, use a food processor on pulse (short pulses). Do not blend the butter into a completely uniform mass — the goal is to have discernible pieces of fat that will give a crunch after baking.

Baking the crumble

4

Preheat the oven (if necessary to 180°C). Spread the crumble in a thin layer on a separate baking sheet lined with parchment paper, evenly. Bake for 12-15 minutes, stirring every 5 minutes with a large spoon to ensure the crumble browns evenly. Once baked, transfer to a plate and let cool — the crumble will harden and become crispy.

Ingredients: Wheat flour, Oat flakes, Ground almonds, Butter, Sugar
It's best to bake the crumble separately, not together with the fruit — this way it will be crunchier. Use a spatula to mix while baking to avoid burning.

Ricotta cream

5

In a medium bowl, place the ricotta (250 g). Add the honey (50 g), vanilla extract (5 g), and lemon juice (15 ml). Use a whisk or spoon to vigorously mix the ingredients for about 1-2 minutes, until the cream becomes smooth, slightly fluffy, and cohesive. Taste and season with a small pinch of salt (if needed) — the salt will enhance the flavor. The cream should be slightly sweet, fresh, and silky.

Ingredients: Ricotta, Honey, Vanilla extract, Lemon juice, Salt
Use a wide, shallow bowl and a silicone spatula or whisk. If the ricotta is very watery, drain it in a sieve lined with cheesecloth for 20-30 minutes before whipping.

Finishing the fruits before serving

6

Remove the persimmons from the oven. If large sugar bubbles have formed on the halves, you can gently press them with the flat edge of a spoon to evenly distribute the caramelized sugar over the surface. Set the fruits aside for 5 minutes to cool slightly — they will then be easier to arrange on the plate.

Ingredients: Persimmon (kaki)
Do not try to cut very hot persimmons — risk of burns. Use a silicone or wooden spatula to transfer the fruit halves.

Assembly of the dessert

7

On flat plates, evenly spread 2-3 tablespoons of ricotta cream (about 40 g of cream per serving). Place half a persimmon in the center of the plate, cut side up. Next to or around it, arrange a few tablespoons of crunchy crumble (about 20-30 g per serving), so that some of the crumble sits on the cream and touches the fruit — this will create a contrast of textures.

Ingredients: Ricotta, Persimmon (kaki)
Use a flat dessert plate and a spoon to shape the cream into a smooth spot. Make sure each serving has an equal amount of crumble and cream for an aesthetic appearance.

Decoration and toppings (optional)

8

Sprinkle each serving with a thin layer of chopped pistachios (about 5 g per serving) and a few strips of candied orange peel. If desired, gently drizzle each serving with a few drops of honey (1-2 g per serving) for extra shine and sweetness.

Ingredients: Roasted pistachios, Candied orange peel, Honey
Additionally, you can add pistachios or candied orange peel to enhance the flavor/texture. Use a small sharp knife to chop the nuts and tweezers or a teaspoon for precise placement of the candied peel.

Serving

9

Serve the dessert slightly warm (persimmons 30–40°C) or at room temperature. Serve each portion immediately after assembling to keep the crumble crispy. If you prepare it in advance, keep the crumble separately in an airtight container — it's best to assemble the set on plates just before serving.

Ingredients: Ricotta, Oat flakes
Use clean plates and dessert spoons. If you prepare the dessert in advance, store the cream in the refrigerator, and keep the fruits and crumble separately at room temperature or in a cool place.

Storage and Reheating

10

If there are leftover ingredients: store the crumble in an airtight container at room temperature for up to 3 days. Keep the ricotta cream in the refrigerator for up to 48 hours in a closed container. Baked persimmons are best consumed the same day; if stored in the refrigerator for 24 hours, they will lose some firmness. To reheat the persimmons, place them in an oven preheated to 160°C for 5–7 minutes.

Ingredients: Oat flakes, Ricotta
Do not freeze the ricotta cream (it will change its consistency). We do not recommend freezing the crumble, it will only stay fresh for a few days.

Fun Fact

💡

Persimmons (kaki) come from East Asia and have long been valued in Japanese and Chinese cuisine. When baked or caramelized, they take on a more intense sweetness and resemble the flavor of apricots with a hint of caramel.

Best for

kolacja świąteczna przyjęcie zimowe romantyczna kolacja podwieczorek w chłodne dni

Tips

🍽️ Serving

Serve the dessert on flat, light-colored plates to contrast with the orange color of the persimmons. For an elegant effect, arrange the crumble asymmetrically and add a few micro mint leaves or edible flowers. You can also serve a scoop of vanilla ice cream alongside for a more decadent version.

🥡 Storage

Store the crumble in an airtight container at room temperature for up to 3 days. The ricotta cream in the refrigerator for up to 48 hours. Baked fruits are best consumed within 24 hours — before serving, gently reheat them to restore their aroma.

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