New This Month

Caramelized Persimmons

Fuyu persimmons have a glossy red-orange skin, a squat, round shape (similar to a tomato), and a tangy-sweet flavor. This recipe appears in our cookbook "Martha Stewart's Dinner at Home."

  • Servings: 4

Photography: Beatriz DeCosta


  • 4 ripe fuyu persimmons
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 9 ounces mascarpone cheese (about 1 cup)
  • 1 teaspoon pure vanilla extract
  • Chopped candied ginger, for garnish (optional)


  1. Heat broiler, with rack 6 inches from heat source. Slice persimmons in half crosswise. Place halves, cut side up, in a baking dish, and drizzle each half with honey. Broil until golden brown and caramelized, 6 to 8 minutes. Remove from oven; immediately sprinkle 1 tablespoon lime juice over fruit.

  2. While fruit is broiling, whisk together mascarpone, vanilla, and remaining tablespoon lime juice.

  3. To serve, dollop each persimmon half with mascarpone mixture; sprinkle with candied ginger or sugar, if desired.

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