FUYU PERSIMMON WITH SESAME CREAM
INGREDIENTS:
For the Sesame Cream
INSTRUCTIONS:
- MAKING THE SESAME CREAM. Combine the sesame paste, sugar, kombu, and soy sauce. Whisk until homogeneous. Chill the sauce in the refrigerator for an hour.
- PREPARING THE PERSIMMON. Use your fingers to gently twist the leaves and stem end. When it feels loose, continue twisting and pull it straight out to remove it. Place the persimmon top side down and cut it in half, then cut each half into quarters. Use a sharp knife to cut the fruit away from the skin. Remove the hard center from each piece, and arrange the pieces equally on two serving plates. Chill for 30 minutes before serving.
- HOW TO SERVE. Remove the sauce and plates of fruit from the refrigerator. Spoon some of the sauce over each plate of fruit. Thinly slice the reserved skin and twist it into small piles to place on top of each plate as a garnish. Serve.
Note
SUBSTITUTIONS. This recipe was inspired by one that I saw in Kajitsu: A Shojin Restaurant's Season in the City (FUKA Honten, 2020). The original uses figs. In both cases the fruit used has a soft texture and pronounced sweetness. I think that as long as you keep the juxtaposition of the sweetness and the earthy nuttiness of the sesame intact, you can't go wrong. Experiment with different fruits as the seasons pass.
SELECTING RIPE FUYU PERSIMMONS. The fruit should have a deep, vibrant orange skin that is blemish free for the most part. When gently squeezed with your fingers, it should yield slightly to the pressure. If you buy underripe persimmons, set them on the kitchen counter for a couple of days to ripen.
