I remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this beautifully coloured fruit in my local supermarket. It is best eaten ripe otherwise it will be hard and bitter. To check if it’s ripe just press on the skin and it should be soft to touch. A really ripe persimmon can be eaten by slicing the top off the fruit and scooping out the flesh with a spoon. The persimmon and white chocolate cream in this recipe are a marriage made in heaven!
puff pastry, shop bought and pre-rolled (320g puff pastry makes 9 servings)
5 persimmon fruit (about half a persimmon fruit per serving),
brown sugar to dust
100g good quality white chocolate
250ml fresh cream, whipped
icing sugar to serve
1 Unwrap the pastry and roll out on a chopping board. Using a sharp knife cut the pastry into rectangular pieces large enough to serve one person for dessert. For 320g of puff pastry I divided the pastry into nine servings.
2 Peel the persimmon fruit, cut in half and then into thick slices.
3 Place four or five pieces along the centre of the pastry. Dust with brown sugar.
4 Bake at 200°C in a fan oven for 10–15 minutes until the pastry is slightly browned and crisp.
5 Break the white chocolate into small squares and place in a glass bowl over a saucepan of boiling water on a medium heat. Allow the chocolate to slowly melt while stirring.
6 Once completely melted set aside for a few minutes to let cool a little, then add to the whipped cream and mix well together.
7 Serve the persimmon tart with a spoonful of white chocolate cream and dust with icing sugar.