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Broiled Persimmons with Mascarpone

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    When fully ripe, persimmons have a glossy red-orange skin, similar to tomatoes', and a tangy-sweet flavor. They are available at most markets from October through March; choose fruit that is plump and slightly soft but not at all mushy.
    Martha Stewart Living, December 2002
    • Prep Time 5 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 4 ripe persimmons

  • For the Garnish

    • 3 tablespoons honey
    • 2 tablespoons freshly squeezed lime juice
    • Crystallized ginger or turbinado sugar (optional)

  • For the Mascarpone Mixture

    • 9 ounces mascarpone cheese
    • 1 teaspoon pure vanilla extract

    • Directions

    1. Heat broiler, with rack 6 inches from heat. Slice persimmons in half crosswise. Place halves cut side up in a baking dish, and drizzle each half with honey. Broil until tops are golden brown and caramelized, 6 to 8 minutes. Remove from oven; immediately drizzle 1 tablespoon lime juice over the tops.
    2. While persimmons are broiling, whisk together mascarpone, vanilla, and remaining tablespoon lime juice in a medium bowl. Serve persimmons hot, each half topped with a dollop of mascarpone mixture and sprinkled with ginger or sugar, if desired.

    Recipe Reviews

    • joyousgard
      26 Dec, 2008

      3 QUARTS of honey!? That must be a typo. More like 3 TBS, don't you think?

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