Fuyu persimmons are the variety that boasts a tomatolike shape. Unlike the other common variety — the bold orange, heart-shaped Hachiya — Fuyu beauties have a lighter color and can be eaten when as firm as an apple.
I like to use them in fruit compotes, the unpeeled wedges cooked in a syrup of dry white wine and sugar augmented with a cinnamon stick and star anise. The made-ahead spiced fruit goes with tapioca pudding or yogurt, but my favorite is on a generous scoop of ice cream. Add a crisp cookie with each serving, such as a butter cookie or palmier.
Fuyu persimmon compote topping
Yield: 6 to 8 servings
INGREDIENTS
1 cup dry white wine
1/2 cup granulated sugar
1 cinnamon stick
1 star anise
Pinch salt
4 Fuyu persimmons, rinsed, dried, leaves removed, cut into wedges
For serving: Ice cream and crisp cookies
DIRECTIONS
Bring wine, sugar, star anise, cinnamon and salt to a boil in a medium saucepan, stirring occasionally. Reduce heat to medium low and simmer for 7 minutes. Add persimmons and stir to coat fruit with syrup. Simmer, covered, until tender, about 20 minutes, stirring 2 times in the process and returning lid.
Cool. Refrigerate until chilled; can be refrigerated covered up to two days. Serve atop ice cream with cookie.
Source: Adapted from Martha Stewart Living magazine