Persimmons with Vanilla and Rum

The fall is persimmon season, and here is a way to enjoy hachiya persimmons! As a note, you want to make sure that the hachiya persimmons are completely ripe (very mushy, almost like they’re going bad) before you eat them. Otherwise they’ll be astringent.


Persimmons with Vanilla and Rum
Adapted from Mimi Thorisson’s Old World Italian

Yield: 4 servings

  • 1/2 cup rum
  • 1 vanilla bean, split lengthwise OR 1 teaspoon good-quality vanilla extract
  • 4 ripe persimmons, chilled
  1. Pour rum into a small bowl. If using vanilla bean, scrape seeds in and add pod. Refrigerate and let mixture infuse for at least 1 hour and up to 24 hours. If using extract, stir it in and use directly.
  2. Just before serving, cut off leaf-like calyx of persimmons. Cut into quarters and arrange on serving plates like flowers.
  3. Drizzle vanilla rum over persimmons and serve immediately.

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