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Broiled Persimmons with Mascarpone


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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Beatriz DeCosta

Source: Martha Stewart Living, December 2002


  • 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


  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.

Reviews Add a comment

  • joyousgard
    26 DEC, 2008
    3 QUARTS of honey!? That must be a typo. More like 3 TBS, don't you think?