Recipe: Persimmon and Amaretti Crumble with Mascarpone and Aged Balsamic

There are two main varieties of Persimmons, Original and Sweet.
The Original Persimmons are a large heart shaped fruit which ranges in colour from pale orange to deep red-orange. They are ready to eat when the flesh is soft, jelly-like and sweet. If you taste astringency the fruit needs to ripen further.

Sweet Persimmons have a diameter of about 10cm and a slightly flattened top that hold the green stem; colours range from pale orange to a deep red-orange. These persimmons are best eaten crunchy and firm like an apple, but they can enjoyed soft and mushy like the original persimmon. The flavour of a sweet persimmon is refreshingly sweet and mild.

Armed with that info, head out and try this delicious looking Persimmon Crumble.

Persimmon & Amaretti Crumble with Mascarpone & Aged Balsamic
Serves 4

4 sweet persimmons, peeled, diced in 2cm cubes OR scooped flesh of 4 original persimmons
50g butter, cut into 4 equal portions
1/4 cup slivered almonds
100g amaretti biscuits, roughly crushed by hand
125g mascarpone OR double cream
1 tsp full icing sugar
1/2 tsp vanilla bean paste
1 Tbs aged balsamic OR balsamic reduction*

*To make the balsamic reduction, combine 1/2 cup balsamic vinegar and 1/2 cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.

amaretti crumble

Preheat oven to 180ºC.

Divide the persimmons into 4 x 12cm buttered ramekins.
Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.
Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.

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