Grilled Persimmons with Mascarpone and Candied Ginger
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A Gentle Sweet Note to Close the Holiday Season 🍯
Smoky grilled persimmons meet bright lemon, creamy mascarpone, and a touch of ginger for a dessert that feels fresh, intentional, and celebratory without being heavy. ✨
Grilled Persimmons with Mascarpone and Candied Ginger
Yield: 4 to 6 servings
6 Fuyu persimmons, cleaned and halved
3 ounces unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
2 tablespoons crystallized ginger pieces, chopped
1 cup mascarpone cheese, room temperature
2 teaspoons vanilla bean paste
Flaky sea salt, to taste
Canola, avocado, or Grapeseed oil
Heat a grill pan over medium-high heat. Brush grates lightly with grapeseed oil.
Meanwhile, melt butter and sugar together in a large pan. With a silicone pastry brush, coat both side of the persimmons with the butter mixture. Place on a rimmed baking sheet lined with parchment until all the persimmons are coated with butter. Place persimmons on the grill for 2 to 4 minutes each side until grill marks form and it begins to soften.
While persimmons are cooking, whisk together mascarpone, vanilla paste, 1 tablespoon crystallized ginger, and lemon juice in a medium bowl*. Set aside.
Serve the persimmons warm divided evenly between salad plates. Add a scoop of mascarpone mixture, a drizzle of honey, remaining ginger, and a pinch of sea salt. Enjoy!
Equipment List:
silicone pastry brush
medium bowl
lemon juicer
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