Description
Broiled Persimmon with Spiced Greek Yogurt, Pomegranate & Almonds. Your healthy, sweet Mediterranean dessert awaits!
Ingredients
Scale
- Base Ingredients:
- 2 Fuyu persimmons, ripe but firm
- 1 cup full-fat Greek yogurt
- Flavor Boosters:
- 1–2 tablespoons honey (or maple syrup)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon vanilla extract
- Finishing Touches:
- 1/4 cup pomegranate seeds
- 2 tablespoons crushed almonds
- Optional Extras:
- Fresh mint leaves, for garnish
Instructions
- Prep Your Persimmons:: First things first, get those Fuyu persimmons washed and sliced! I usually aim for about 1/4-inch thick rounds – not too thin that they fall apart, not too thick that they take ages to cook. Lay them out on a baking sheet lined with parchment paper. This is where I always forget to grab the parchment, leading to sticky situations later, so learn from my mistakes! You want them in a single layer, giving them space to get beautifully caramelized. You should see their vibrant orange color pop against the white paper.
- A Touch of Sweetness:: Now, grab your honey or maple syrup and drizzle it lightly over the persimmon slices. We’re not drowning them, just giving them a little kiss of sweetness. I sometimes add a tiny sprinkle of cinnamon here too, just because I love that flavor. Pop the baking sheet under a preheated broiler. Keep a close eye on them, honestly! Broilers are fierce, and what looks perfectly golden one second can turn charcoal the next. I’ve had a few “oops” moments where I wandered off for a second and came back to slightly burnt edges. Learn from my impatience!
- Broil to Perfection:: Broil for about 2-4 minutes, or until the edges are slightly softened and caramelized. You’re looking for those beautiful, slightly browned spots. The kitchen should start smelling amazing, like warm, sweet fruit. Once they’re done, carefully remove them from the oven. Let them cool just a touch on the baking sheet while you prepare the yogurt. They’ll be hot, so resist the urge to grab one right away – I’ve burned my fingers more times than I care to admit!
- Whip Up the Spiced Yogurt:: While your persimmons are cooling, grab a small bowl and your full-fat Greek yogurt. Add the ground cinnamon, cardamom, and vanilla extract. Give it a good whisk until everything is beautifully combined and the spices are evenly distributed. You’ll smell that warm, inviting aroma as you mix. I sometimes add a tiny bit more cinnamon than the recipe calls for because, well, I’m a cinnamon fiend. Taste it and adjust if you like a stronger spice kick – this is your creation!
- Assemble Your Masterpiece:: Time to put it all together! Spoon a generous dollop of that spiced Greek yogurt onto your serving plates or into individual bowls. Arrange the warm, broiled persimmon slices artistically over the yogurt. I like to overlap them a bit, making it look like a fancy dessert, even though it was ridiculously easy. Don’t worry if it’s not perfect; some of my best dishes look a little messy, but they taste incredible!
- The Grand Finale:: Finish with a sprinkle of those vibrant pomegranate seeds for a pop of color and tartness, and a generous scattering of crushed almonds for that irresistible crunch. If you have fresh mint, a few leaves really brighten up the presentation. Step back and admire your creation! The contrast of colors – the orange, white, red, and green – is so satisfying. Now, dig in and enjoy that warm, sweet, tangy, and crunchy experience. It’s seriously good, even if your kitchen counter is still covered in almond dust.