Pomegranate Sprinkled Fuyu Persimmon Rounds with Honeyed Mascarpone and Pecans
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. Guests will love this easy, colorful and delicious finger food accented with a burst of tart-sweet from pomegranate arils, the technical term for seeds. Makes 10 to 12 rounds.
Ingredients
Ingredients:
- 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
Instructions
- 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.
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