The Perfect Persimmon

STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

There aren’t many fruits that are ripe just in time for Christmas, however the delicate persimmon can be found popping up in grocery stores around the beginning of November. Their sweet, honey-ike flavour coupled with many nutritional benefits such as fibre, vitamin A, vitamin C (beneficial for winter-time colds), vitamin E, copper and manganese, make these fruits a must for winter meals.

Two kinds of persimmons you will encounter in the supermarket are the heart-shaped Hachiya persimmon and the Fuyu variety. The Hachiya variety is especially astringent and will make your mouth pucker when eating before it is fully ripe. The Fuyu variety can be enjoyed without being fully ripe.

Impressive in both sweet and savoury preparations. These adaptable fruits can have a place at any meal this winter season.

Persimmon wrapped in Serrano Ham

Makes 8 (easy to make multiples of this recipe)

1 persimmon 8 slices serrano ham (or prosciutto) 8 slices manchego cheese 24 leaves watercress (or arugula) ½ fresh jalapeño Drizzle honey 2. Trim serrano ham (or prosciutto) to the size of the persimmon slices. 3. Cut manchego cheese to the same size as the persimmon slices. 4. Thinly slice the jalapeño lengthwise into 8 slices. 5. Lay down the serrano ham. Layer 4 leaves of watercress (or arugula) at one end of the ham. Place the manchego cheese slice on top. Add the jalapeño slice. Roll to wrap all ingredients in the serrano ham. 6. Top with the slices of persimmon and drizzle with honey. Poached Persimmons with Coconut Caramel and Ice Cream

Serves 3 - 4

1 cup (250 mL) white wine 3 Tbs (45 mL) honey 1 vanilla bean, scraped 2 persimmons ½ cup sugar 1 Tbs (15 mL) water ¼ cup (250 mL) coconut cream Pinch sea salt 3 - 4 scoops vanilla ice cream

1. Add white wine, honey and vanilla bean to a small pot and bring to a simmer over medium-low heat. 2. Cut the persimmons in half and remove the leaf in the centre. Cut persimmon into quarters and cut each quarter into thirds. 3. Add the persimmons to the pot and simmer for 30 minutes. Remove from heat. 4. In a small pot with high sides, add the sugar and the water. Let the water soak into the sugar. Turn stove to medium-high and bring sugar and water to a boil. Watch the pot carefully as it will not take long for the sugar to start to brown. When the sugar turns a dark golden brown remove pot from heat and add the coconut cream and whisk to combine.

Note: adding the coconut cream will cause the sugar to bubble up.

5. Whisk until the coconut cream is fully incorporated into the sugar. Add a pinch of sea salt and whisk to combine. Let cool and serve with a scoop of vanilla ice cream.

Pork Tenderloin with Ginger and Brandy Persimmon

Serves 4 - 6

2 persimmons Pinch ground cloves ½ tsp fresh grated ginger ½ tsp brandy 1½ Tbs brown sugar 1 tsp paprika ¼ tsp ginger 1 tsp chili powder 1/8 tsp ground cloves 8 grates nutmeg ¾ tsp sea salt ½ tsp fresh grated ginger 2 pork tenderloins 1 Tbs butter 2 Tbs (30 mL) brandy ¼ cup (60 mL) chicken stock 1 Tbs butter to finish

1. Remove the leaf in the centre of the persimmons and roughly chop. 2. In a medium bowl, combine the chopped persimmons, cloves, ginger and brandy together. Let sit as you cook the pork. 3. Preheat oven to 375º F. 4. In a small bowl, combine brown sugar and spices together. Rub mixture on the tenderloins. 5. Heat a cast iron skillet over medium high heat. Add butter and the tenderloins to the skillet. Place in oven and roast for 10 minutes. 6. Turn tenderloins and roast another 8 minutes. Remove skillet from oven. Remove tenderloins from the skillet and let rest, covered. 7. Place skillet on stove over medium heat. Add brandy to pan scraping up any bits stuck in the skillet. Add the chicken stock and let reduce by half. Add the butter and stir to combine. 8. Drizzle the sauce over the tenderloins and serve with the persimmon chutney on the side.

Note: Serve atop saffron rice with a side of roasted Brussels sprouts and a sprinkle of pomegranate seeds for a delectable dinner presentation. Halloumi topped with Persimmon and Blackberry

Makes 6 (easy to make multiples of this recipe)

200 g halloumi cheese ½ cup persimmon 3 blackberries ¼ tsp fresh grated ginger Pinch sea salt 1 tsp (5 mL) honey ½ Tbs (7 mL) olive oil

1. Cut halloumi into 6 slices. 2. Remove the leaf in the centre of the persimmon and roughly chop. 3. Mix all ingredients (except for the cheese and olive oil) in a small bowl and set aside. 4. In a skillet over medium low heat add the olive oil. Add the slices of halloumi to the pan. Cook approximately 2 minutes or until golden then flip and cook on the other side until golden. 5. Remove from skillet and place on a paper towel to remove any extra oil. Place on serving tray and top with the persimmon mixture and serve immediately.

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.

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