Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts
If it’s local persimmon season (usually November – December) then consider using fresh Fuyu persimmons in place of the dried persimmons. We carry dried persimmons year-round in our markets, as well as these fantastic, unique and locally grown heirloom Blenheim dried apricots from Hollister.
This is a fantastic dish to serve at Thanksgiving, if you’re wanting to add a little local flare to your traditional meal.
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Blenheim Dried Apricots and Walnuts
- 2 oz. dried heirloom Blenheim apricots about 1/4 cup, see note
- 1 1/2 oz. dried heirloom hachiya persimmons about 4 slices, see note
- Boiling water
- 8 oz. Brussels sprouts leaves rinsed and spun dry
- 1/4 cup coarsely chopped walnuts see note
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil see note
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
- Place the apricots and persimmons in a bowl and cover with boiling water. Allow to sit for 5 minutes to reconstitute. Drain and dice. Set aside.
- Heat a large sauté pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking pan occasionally. Transfer to a bowl and set aside. Wipe out pan with a kitchen or paper towel.
- Add the olive oil to the same pan over medium heat. Add the Brussels sprout leaves, salt, pepper, apricots and persimmons. Sauté, stirring almost constantly, for about 5 minutes then add the walnuts and cook for another minute or until heated through. Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately.