Roasted Persimmons With Brown Butter And Cinnamon

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a skillet just large enough to fit the persimmon wedges, melt butter over medium heat until it turns brown and nutty, about 5 minutes. Add the persimmon wedges, and cook, without moving, until they're lightly browned, about 3 minutes. Flip, and cook, without moving, until the other sides are lightly browned, another 3 minutes or so.

3. 3

   In a small bowl, whisk together the maple syrup, cinnamon and vanilla bean paste (or seeds from vanilla bean).

4. 4

   Once the persimmon wedges are lightly browned, add the maple syrup, cinnamon and vanilla to the skillet. Stir gently to evenly integrate with the brown butter.

5. 5

   Transfer skillet to oven, and roast until the persimmons are tender and caramelized and the sauce is bubbling and starting to thicken, about 8 to 10 minutes. Total roasting time will depend on the ripeness of your persimmons, so take one out and sneak a taste to decide.

6. 6

   Remove from oven, and finish with sea salt, to taste. (I also like adding a few drops of lemon juice for balance.) Serve warm. See headnote for serving suggestions.

* Per serving · 4 servings · Values may vary.

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