As the years go by, some holiday recipes stay with us year after year as part of the family tradition. But if you’re like me, you might just be looking for something new to break the routine. This time of year an often forgotten winter fruit comes into season: the persimmon. Officially classified as a berry, persimmons have a few varieties, each with its own unique texture and flavor. Typically, you’ll see recipes for persimmon cookies, cakes, puddings, breads, and even jams. With this recipe we’ve taken some delicious Fuyu persimmons, grilled them, and paired them with a rich, creamy brie. To finish, we’ll garnish the dish with some thyme and a tangy lemon vinaigrette. This grilled appetizer is the perfect winter treat for your next holiday party!

Ingredients:

• 2 small Fuyu persimmons
• ¼ lb. triple cream brie
• 1 tsp. whole thyme leaves, stems removed
• 1 tsp. lemon oil
• 1 tsp. lemon juice
• ¼ tsp. sugar
• Pinch salt
• Pinch pepper

Method:

1. Slice the brie lengthwise into long strips, then cut each strip into 1″ segments.
2. To make the vinaigrette, mix lemon oil, lemon juice, and sugar, then whisk to combine.
3. Remove stem of persimmon by slicing across the top to remove a thin layer just below the stem.
4. Slice persimmon in half and slice into ¼” strips. (You want the strips thin enough to cook through, but thick enough to hold their shape.)
5. Sprinkle persimmons with salt and pepper and brush with a very thin coating of olive oil.
6. Sear each piece on one side thoroughly, using a sear burner on high, or 2 regular burners on high. Slices should take 1-2 minutes to sear.
7. Place persimmons on plate, top with sliced brie.
8. Drizzle with vinaigrette and garnish with thyme leaves.

Daniel Replogle

Daniel does business development and marketing at The Companion Group. When he isn’t writing you can find him rock climbing or doing ceramic artwork.