Prepare to tantalize your taste buds with a dessert that's about to become your new seasonal obsession! These Cinnamon Nut Stuffed Persimmons are not just a recipe – they're a culinary adventure that transforms ordinary fruit into an extraordinary treat. Imagine biting into a warm, soft persimmon filled with a golden, honey-kissed nut mixture that melts in your mouth, bringing together the perfect balance of sweetness, crunch, and autumn warmth. Whether you're looking to impress dinner guests or treat yourself to a gourmet moment, this recipe is your ticket to dessert paradise!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ripe persimmons
- 1/2 cup mixed nuts, chopped
- 1 tsp cinnamon
- 2 tbsp honey
- 1/4 cup raisins
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully wash the persimmons and pat them dry with a clean kitchen towel. Using a sharp knife, slice off the top of each persimmon, creating a small lid.
- Gently scoop out the center of each persimmon, creating a hollow space for the stuffing. Be careful not to pierce the bottom, keeping the persimmon intact.
- In a medium mixing bowl, combine the chopped mixed nuts, ground cinnamon, and raisins. Mix thoroughly to ensure even distribution of ingredients.
- Drizzle honey over the nut mixture and stir until all ingredients are well-coated and slightly sticky.
- Carefully spoon the nut and honey mixture into each hollowed-out persimmon, pressing gently to pack the filling.
- Place the stuffed persimmons on the prepared baking sheet, with their lids placed beside them.
- Bake in the preheated oven for 12-15 minutes, or until the persimmons are soft and the filling is lightly toasted.
- Remove from the oven and let cool for 3-5 minutes. Replace the persimmon lids before serving.
- Serve warm as a delightful dessert or a unique autumn-inspired appetizer. Optional: Drizzle additional honey on top for extra sweetness.
Tips
- • Choose ripe persimmons that are soft to the touch but not mushy. Fuyu or Hachiya varieties work best for this recipe. • For an extra flavor boost, toast the nuts lightly before mixing them with the filling to enhance their nutty flavor. • If you want to make this dessert ahead of time, you can prepare the stuffed persimmons and refrigerate them before baking. Just add 2-3 minutes to the baking time. • Experiment with different nut combinations – try almonds, pecans, or walnuts for unique flavor profiles. • Serve with a small scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. • Be gentle when hollowing out the persimmons to maintain their structural integrity. • If you're watching your sugar intake, you can substitute honey with maple syrup or a sugar-free alternative.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
