Pomegranate Sprinkled Fuyu Persimmon Rounds with Honeyed Mascarpone & Pecans
Fuyu persimmons have a warm, sweet flavor that some liken to brown sugar. They have a dense yet soft-crisp texture so they hold together well, sort of like an apple, making a great base for toppings.
Fuyus come into season, in our neck of the woods around Thanksgiving, as do pomegranates. Guests will love this easy, seasonal, colorful and delicious finger food accented with a burst of tart-sweet from pomegranate arils, the technical term for seeds.
Pomegranate Sprinkled Fuyu Persimmon Rounds with Honeyed Mascarpone and Pecans
- 2 Fuyu persimmons
- At least 1/4 cup mascarpone
- 1 to 2 Tbsp. honey such as raw orange blossom honey by Honey Hole Honey Co., available at Sigona’s
- Ground cinnamon for dashing and sprinkling
- At least 1/4 cup pomegranate arils
- About 1/4 cup chopped pecans for a sweet twist, use candied or glazed pecans, found at Sigona’s
- Using a mandoline set to 3MM or 5MM, slice the persimmon into rounds; each persimmon should yield about 5 or 6 slices. You can also use a knife to slice rounds a little less than a 1/4-inch each.
- In a small bowl, mix together the mascarpone, honey (to taste) and a dash of cinnamon.
- Spread about a teaspoon of the mascarpone on each round of persimmon. Top the rounds with pomegranate arils and chopped pecans. Sprinkle with additional cinnamon, if desired. Serve immediately.