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