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–+ servings

Warm Persimmon Salad

Try the juicy fall produce in this elevated appetizer.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients  

For the base

  • 2 cups crème fraîche
  • 1 cup mascarpone, room temperature
  • ¼ cup honey
  • 1 lemon, zested and juiced
  • salt, to taste

For the persimmons

  • ⅔ cup water
  • 2 cups champagne vinegar
  • ¼ cup white soy sauce
  • 2 tbsp white granulated sugar
  • 2 tsp salt
  • 2 tsp toasted or dried lavender
  • 2 Fuyu persimmons, peeled and quartered

For assembly

  • ½ cup fresh mint
  • ½ cup roasted pumpkin seeds
  • ½ cup pomegranate seeds

Directions 

For the base

  • Whip all ingredients together and set aside. 

For the persimmons

  • Bring everything (excluding persimmons) to a boil in a pot on the stove, then cool the liquid to room temperature. Soak the persimmons in the liquid in the fridge for up to 24 hours. 
  • Remove persimmons and liquid from the fridge and warm up in a pan. Pull the persimmons out of the marinating liquid and place in a bowl. Simmer the liquid until it reduces and thickens, then pour it over the persimmons. Set aside.

For assembly

  • Place crème fraîche base on plates. Top with persimmons and garnishes. 

Notes

Plan a day ahead based on how long you’d like to marinate the persimmons.