Persimmon crostata

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.

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