Persimmon Pouch

I had gotten a couple of persimmons from a family friend. This was actually my first time trying out these tasty fruit. I've also been seeing quite a bit of persimmon recipes around the blogosphere, so looking around it gave me a few ideas on what I could make with them.

So the first thing that came to mind was to make a kind of tart with them. Here comes Mr. Puff Pastry to the rescue. I sliced up the persimmons and simmered them with some brown sugar and cinnamon. Almost making a compote out of them. Then baked it in a puff pastry that I wrapped up like a bundle. I saved the brown sugar syrup that was left and drizzled it over the puff pouch.

Serves 3

Persimmon Pouch

2 ripe persimmon
4 Tbsp brown sugar
1 Tbsp cinnamon
1 sheet puff pastry - defrosted
1 Tbsp unsalted butter - melted


Bring a small pot of water to a boil and poach the persimmons for 30 to 60 seconds to help losen the skin. Let it cool for a bit before removing the skin. Slice the persimmons into thin wedges and place in a sauce pan. Add the brown sugar and cinnamon to the sauce pan and cook on medium heat until persimmons are slightly tender and the sugar has dissolved.


Preheat your oven to 400˚F

Lightly roll out the puff pastry and place on a parchment lined baking sheet. When the persimmons are ready spoon the fruit onto the center of the dough. Reserve the brown sugar syrup for garnish.

Fold the dough by bring the corners to the center.

Baked for 20-25 minutes.

Drizzle the reserved brown sugar syrup on top.