What's In Season: Persimmons

Now that we're past Thanksgiving, can I say a word about pumpkin? Even though technically it's a vegetable, pumpkin gets the starring role in so many autumn desserts. It was a good run, but it's time to make room for some lesser known fall fruits.

Have you tried persimmons? Popular in Japan, persimmons look like little orange tomatoes on the outside, with sweet, slightly musky flesh on the inside. Fresh persimmons would taste fabulous with a dollop of honey and a sprinkle of sea salt. Or you could cook them down into a compote and make a sweet/savory cheese garnish. I use a persimmon puree (with a hearty dose of brandy) to make Persimmon Pudding, a dense, moist cake. The bright orange slices look so festive when arranged on top!

What are your favorite fall fruits? Anything unusual?

Persimmon Pudding! Recipe to be published in my cookbook.