Honey-Roasted Fuyu Persimmons

Firm Fuyu wedges roasted in honey-butter & warm spice till the edges caramelize — over cream or yogurt, tonight

Serves 4 · 10 min

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4 firm Fuyu persimmons
2 Tbsp butter, melted
3 Tbsp honey (or maple)
½ tsp cinnamon · pinch nutmeg or cardamom
1 star anise or a split vanilla bean (optional)
squeeze of lemon or orange · pinch of salt
To serve
whipped cream, Greek yogurt, or vanilla ice cream · toasted nuts if you like

What you need

4 firm Fuyu persimmons

2 Tbsp butter, melted

3 Tbsp honey (or maple)

½ tsp cinnamon · pinch nutmeg or cardamom

1 star anise or a split vanilla bean (optional)

squeeze of lemon or orange · pinch of salt

To serve

whipped cream, Greek yogurt, or vanilla ice cream · toasted nuts if you like

Prep the fruit. Heat oven to 400°F. Pull off the leafy tops and cut each persimmon into 6 wedges (no need to peel). They should be firm enough to slice cleanly.
Toss. In a baking dish, toss the wedges with the melted butter, honey, cinnamon, nutmeg, a pinch of salt, and the star anise. Lay them cut-side down in a single layer.
Roast. 18–22 min, turning once, until the edges are caramelized and the wedges are tender but still hold their shape. Don't push past this or they slump into mush.
Finish & serve. Squeeze lemon or orange over the warm wedges and swirl the pan syrup. Spoon over cold cream, yogurt, or ice cream; scatter toasted nuts.

Steps — tap one to keep your place

1. Prep the fruit. Heat oven to 400°F. Pull off the leafy tops and cut each persimmon into 6 wedges (no need to peel). They should be firm enough to slice cleanly.

2. Toss. In a baking dish, toss the wedges with the melted butter, honey, cinnamon, nutmeg, a pinch of salt, and the star anise. Lay them cut-side down in a single layer.

3. Roast. 18–22 min, turning once, until the edges are caramelized and the wedges are tender but still hold their shape. Don't push past this or they slump into mush.

4. Finish & serve. Squeeze lemon or orange over the warm wedges and swirl the pan syrup. Spoon over cold cream, yogurt, or ice cream; scatter toasted nuts.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.