I am going to try and keep this as short and sweet as possible. As I have mentioned previously, my younger sister has been such a help to me and a huge source of inspiration for many of my recipes. Her and I share an equal deep love and understanding for persimmons. Once October and November roll around, we are buying bags full and incorporating them in practically everything we eat. No, that is not an over exaggeration. I wouldn’t say that I am constantly incorporating them, but I am eating a persimmon once a day every day this Season. Why wouldn’t I be? The Fuyu Persimmons are so perfect for stuffing with whatever I want, and the others are the perfect snack, treat and wake-up ritual… ! But Monica, what about a month from now when Persimmon season is over? I say, why don’t you stuff an apple instead? A Granny Smith apple would be the perfect accompaniment to this blend of nuts and spices, as soon as Persimmons go out of season– and what a sad, sad day that will be for me. I’ll have to figure out how to preserve them in some sort of time capsule, ugh.
Anyways, I have some exciting things coming up this week. I have a few guest posts coming up on some inspiring bloggers’ sites. And on Wednesday, I will be posting my first ever Thanksgiving Menu! I am officially swamped this year with finals, work, blogging, etc. meaning I won’t be able to post all of my own recipes, since I won’t have the time. What I will do though, is fill you in on my favorite recipes from blogging friends of mine! How does that sound? Let’s just say these friends definitely know what they are doing. Until then, I wish you a quick and easy week so you can get to enjoying the Holiday. Oh, and PLEASE make sure the Fuyu Persimmons are RIPE before you begin on this journey. I can assure you that if they are not, you will not want to eat these tasty treats. Make sure they are the same color orange all around and very soft to the touch!
Cranberry Nut Stuffed Persimmons
|Cook Time||20 minutes|
|Prep Time||10 minutes|
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and dry the persimmons and cut off a little bit from the bottoms so they stand on their own. Remove the tops (these will be the lids while they are baking) and set aside. Place the persimmons into a baking dish, and make sure they can stand up steadily. Carefully scoop out the flesh with a small spoon.
- In a food processor, combine the nuts and spices. Transfer the mixture to a medium sized bowl.
- Rinse the food processor and pulse together the flesh of about 1 persimmon.
- Carefully stir in the soaked and drained cranberry halves in the bowl with the nuts/spices and then stir in the persimmon flesh.
- Scoop the mixture into each persimmon all the way over the tops.
- Bake for 20-25 minutes until the outsides appear to be wrinkly. Remove from the oven and top off with some fresh cranberries, a brown butter glaze, or your favorite jam/spread.