Nutted Persimmons

Name: Nutted Persimmons
Cuisine: Israeli
Ingredients: 1 tablespoon whole, unblanched almonds; 1 ripe persimmon, preferably Hachiya; 1 ripe persimmon, preferably Hachiya; 2–3 teaspoons hazelnut or almond liqueur; 2–3 teaspoons hazelnut or almond liqueur; Very small bunch of small grapes, or a sliced fresh fig; Very small bunch of small grapes, or a sliced fresh fig

Preparation info

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Enjoy this lush, yet simple dessert after a rich meal. Experiment with different liqueurs and nuts if you’re passionate about persimmons and wish to devour them often during their short season. For each person:

Ingredients

1 tablespoon whole, unblanched almonds
1 ripe persimmon, preferably Hachiya
2–3

Europe
Americas
Asia
Spain
Italy
France
United States
China
Israel
Chile
Japan
Dessert
Winter
Gluten-free
Mediterranean
Vegan
North Africa
California
South America

Method

Set almonds in pan in preheated 325-degree oven for 15 minutes, until lightly golden inside. Cool, then chop into coarse slivers.
Gently cut out leaf-stem end from each persimmon. Halve fruit lengthwise and set on a serving dish. With a sharp paring knife deeply score a diamond pattern into the flesh, reaching almost to the skin.
Drizzle liqueur slowl