The persimmon is to winter what the peach is to summer. The bright orange “kaki” keeps company to the faithful apple in fruit bowl arrangements throughout the northern regions of Italy. Peeled and cut into wedges after many a lunch and dinner, they are symbolic of the Christmas season and the misty months that follow.
In this comfort inspired recipe, persimmons are stewed in freshly squeezed orange juice and subsequently wrapped in a crumbly pastry for a crostata tart. As the tart bakes the aroma of nutmeg, vanilla and star anise fill the kitchen like a warm pudding.
As a child living in the idyllic village of Caldogno, I had no idea how much work it was to fill the cupboard with jars of peperonata.. In the last part of September my mother would take a trip to the local market to buy the best sweet peppers the late summer had to offer. Coming home from school, I would enter the kitchen, only to find it absolutely filled with wooden crates of yellow and red peppers The countertops were covered with glass jars, while cast-iron skillets of sliced yellow and red peppers simmered in olive oil and garlic. A day or so later the crates were emptied and the glass jars were filled with colorful stewed peppers. My mother intended the efforts of her labor to keep for a while. But her jars of peperonata simply didn’t last that long. Everyone in my family loved them.
Where sweet and pungent go together, honey and garlic make for an interesting contrast of flavors. Raw garlic cloves caramelize when infused with honey. The process of blending the ingredients is a short one, while the results improve with time. Garlic infused honey is one of my cupboard essentials, discovered while experimenting in the kitchen. I like to keep a jar of it in the pantry, available for immediate use drizzled over baked cheeses, fresh figs, or on grilled red capsicum peppers.
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