Warm Fennel-Spiced Persimmons, Ricotta & Honeycomb
Adapted from Andrea Carlson's recipe in Burdock &Co, I have added fennel seeds to the persimmons and unlike Andrea, opted for store-bought ricotta instead of making my own; Scardillo makes a traditional Italian ricotta with a nice texture. Be sure to buy Fuyu persimmons, which can be eaten firm and crisp; the Hachiya variety is too soft. (The BC Fuyu persimmons are small; as you can see in our photo, I used five slices per serving.) Instead of crystallzing a small amount of sugar as per Andrea's recipe, I substituted honey. I've made it for two, Andrea's recipe is for four and it could easily be multiplied for six if you use a large pan.
Servings: 2
Ingredients
- 2 ripe Fuyu persimmons each sliced into three rounds
- 1 tbsp honey
- 3/8 tsp fennel seeds
- 1/2 cup whole-milk ricotta with an optional dash of fennel powder if you have it
- 2 one-inch chunks of honeycomb
- Fennel fronds for garnishing
Instructions
- Gently heat the ricotta (and fennel powder if using) in a small non-stick saucepan on low heat.
- In a medium frypan, toast the fennel seeds, remove and chop finely or crush with a mortar and pestle. In the same pan, warm the honey over medium heat. Add the persimmon slices, sprinkle with the fennel seeds and gently swirl in the honey for about a minute. Remove and divide among two plates.
- Spoon the ricotta on top of half of the permissions. (You don't want the ricotta to cover the lovely design of the persimmons.)
- Put a piece of honeycomb on the plate. Decorate the persimmons/ricotta with a scattering of sprigs of fennel fronds.
- Near Christmas, a slice of stollen is a complementary accompaniment to this dish at breakfast time.