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Cozy Cinnamon Baked Persimmons with Honey Ricotta

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Warm, caramelized Fuyu persimmons baked with cinnamon honey butter, served over creamy honey-sweetened ricotta. An easy, elegant dessert that’s ready in under 30 minutes.

Ingredients

Scale
  • 4 medium firm-ripe Fuyu persimmons
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon flaky sea salt
  • 1 cup whole milk ricotta
  • Optional: crushed pistachios, fresh mint leaves, flaky sea salt for topping

Instructions

  1. Preheat oven to 375°F (190°C). Position rack in the middle. Take ricotta out of fridge to come to room temperature.
  2. Wash and dry persimmons. Cut off leafy tops, then slice into ¼-inch thick rounds. Do not peel.
  3. In a small bowl, whisk together melted butter, 2 tablespoons honey, cinnamon, vanilla extract, and salt.
  4. Arrange persimmon slices in a single layer in an 8×8-inch baking dish, slightly overlapping if needed.
  5. Brush each slice generously with the cinnamon honey butter mixture. Pour any remaining mixture over the top.
  6. Bake for 15-18 minutes until persimmons are tender and edges are caramelized.
  7. While persimmons bake, drain ricotta if needed, then mix with remaining 1 tablespoon honey. Stir gently until combined.
  8. Let persimmons cool 2-3 minutes. Spoon honey ricotta onto plates, arrange warm persimmon slices on top, drizzle with pan juices, and add optional toppings.

Notes

Use Fuyu persimmons (squat, tomato-shaped) not Hachiya. For very ripe persimmons, reduce baking time by 2-3 minutes. Don’t overcrowd the dish. Pan juices are essential for flavor. Can prep persimmons and honey butter up to 4 hours ahead.

Nutrition

Keywords: baked persimmons, cinnamon persimmons, honey ricotta, easy fall dessert, persimmon recipe, healthy dessert, vegetarian dessert

Find it online: https://grubella.com/cozy-cinnamon-baked-persimmons-with-honey-ricotta-best-easy-dessert/