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1
* Note 1: It is important to get the softest and ripest persimmons available.
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2
This will cut down on the cooking time and will result in a tastier dish.
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3
* Note 2: Creme fraiche is available in most supermarkets, but lowfat sour cream may be substituted.
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4
Cut croissant into 1-inch cubes and bake at 250 degrees till dry sufficient to be processed into crumbs, about 20 min.
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5
Place in food processor and pulse to break bread into crumbs.
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6
Add in brown sugar and butter and mix 1 more minute.
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7
Set aside.
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8
Peel and cut tops from persimmons.
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9
Scoop out white core, creating small cavity.
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10
Place persimmons in baking pan and add in just sufficient water to cover base of pan.
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11
Cover persimmons with foil and bake at 350 degrees till persimmons are soft and fork-tender, 30 to 50 min, depending on ripeness of fruit.
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12
When soft, drain excess water from pan and drizzle persimmons with 1/2 c. Muscat wine.
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13
Place persimmons back in oven without any foil and bake another 5 min.
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14
Set aside.
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15
Bring remaining 1 c. Muscat wine to boil in saucepan and reduce to half.
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16
Set aside to cold.
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17
When cold, add in creme fraiche.
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18
Whip cream to soft peaks.
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19
Fold into creme fraiche-wine mix.
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20
Chill to chill.
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21
About 10 min before serving, fill each persimmon with 1/2 Tbsp.
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22
macadamia nuts and top with 1 Tbsp.
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23
bread crumb-brown sugar mix.
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24
Broil persimmons till top browns, about 5 min.
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25
Watch closely so top does not burn.
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26
Once brown, remove from broiler and transfer to serving platter.
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27
Top baked persimmons with Muscat cream and garnish with mint leaves.
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28
Serve immediately.
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29
This recipe yields 8 servings.
