Martha Stewart Broiled Persimmons with Mascarpone

Martha Stewart broiled persimmons with mascarpone take 15 minutes and 6 simple ingredients to make a warm, caramelized fruit dessert with a cool vanilla cream. It's an easy dessert for dinner parties, holiday tables or quiet weeknights, and it's quick enough to make while the main course rests.

Broil the honey-drizzled persimmons until the tops turn golden and caramelized, then hit them with the lime juice the moment they leave the oven. Skip that and the honey tastes flat and syrupy instead of bright.

Martha whisks lime juice right into the mascarpone, so the cream carries the same tang as the fruit instead of just sitting there sweet and heavy. She also serves the persimmons hot against the cold cream, which gives each bite two temperatures in one spoonful.

Martha Stewart Broiled Persimmons with Mascarpone

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

320

kcal

Honey melts into the persimmon halves under the broiler and turns them soft, sticky and golden on top. A cool mascarpone cream with vanilla and lime sits on the hot fruit, so each bite goes from warm to cold.

Ingredients

• 4 ripe persimmons
  

• 3 tablespoons honey
  

• 2 tablespoons freshly squeezed lime juice
  

• Crystallized ginger or turbinado sugar (optional)
  

• 9 ounces mascarpone cheese
  

• 1 teaspoon pure vanilla extract
  

Directions

• Heat the broiler: Heat the broiler with the rack 6 inches from the heat. Then slice the 4 ripe persimmons in half crosswise.
• Dress the persimmons: Place the halves cut side up in a baking dish and drizzle all of them with the 3 tablespoons of honey. That way the honey pools in the cut surface and caramelizes as it cooks.
• Broil until caramelized: Broil the persimmons for 6 to 8 minutes, until the tops are golden brown and caramelized. Then pull them out and immediately drizzle 1 tablespoon of the lime juice over the tops.
• Whisk the cream: While the persimmons broil, whisk together the 9 ounces of mascarpone, 1 teaspoon of vanilla and the remaining tablespoon of lime juice in a medium bowl. Keep whisking until it looks smooth and loose enough to dollop.
• Top and serve: Serve the persimmons hot, with a dollop of the mascarpone mixture on each half. Then sprinkle on crystallized ginger or turbinado sugar if you want a little crunch.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Zulay metal lemon squeezer, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when a persimmon is ripe enough to broil?

Look for glossy red-orange skin, like a ripe tomato. The fruit should be plump and slightly soft but not at all mushy, because a mushy one falls apart under the broiler.

Can I use a different cheese instead of mascarpone?

Whipped cream cheese or thick Greek yogurt both work, since they have the same tang. Stir in the same vanilla and lime juice, and add a spoonful of honey if the yogurt tastes too sharp.

Can I make this ahead of time?

Whisk the mascarpone cream up to a day ahead and keep it covered in the fridge. The persimmons are best broiled right before serving, because they lose that hot, caramelized contrast as they cool.

Do I need the crystallized ginger or turbinado sugar?

No, both are optional, so skip them if you don't have any. I like the ginger because it adds a little heat, while the turbinado sugar gives a crunchy, sweet top.

What's the most common mistake with broiled persimmons?

Walking away from the broiler is the big one, since honey goes from caramelized to burnt fast. Check them at 6 minutes, and pull them as soon as the tops are deep golden.