Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Fall
Dietary: Gluten Free, Nut Free, Vegetarian
Description

An easy persimmons appetizer flavored with maple and chili spice, served with fresh sage, dried cranberries, and ricotta cheese.

Ingredients
  • 2 persimmons, diced and seeds removed
  • 2 teaspoons olive oil, plus more for garnish
  • 1 tablespoon maple syrup
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of salt and pepper
  • 1 cup ricotta cheese
  • 2 tablespoons dried cranberries, roughly chopped
  • Fresh sage leaves, for garnish
  • Crackers or crostini for serving
Instructions
    Sauce the Persimmons
  1. 1

    Preheat a pan to medium heat and drizzle in 2 teaspoons of olive oil. Carefully add the persimmons to the pan and stir to coat in the oil. Saute until they begin to soften, about 4-5 minutes.

  2. 2

    Carefully pour 1 tablespoon of maple syrup, ½ tablespoon of chili powder, 1 teaspoon of garlic powder, onion powder, and a pinch of salt and pepper to the frying pan. Toss to coat the fruit in the syrup and spices and continue to cook, allowing the flavors to soak in to the persimmons. About 3-4 minutes more. Remove from the heat.

    3. Plate and Serve
  3. 3

    Spoon 1 cup of ricotta cheese onto a serving plate and use the back of the spoon to spread it from end to end. Transfer the sauteed maple persimmons onto the ricotta.

  4. 4

    Sprinkle the chopped dried cranberries and fresh sage leaves over the top of the persimmons.

  5. 5

    Add a drizzle of olive oil and a pinch of flaky sea salt to the plate. Serve with crackers or crostini on the side and enjoy!

Read it online: https://lauralovestocook.com/recipes/maple-persimmons-with-sage-cranberries-and-ricotta/