Sunday, December 03, 2006

Poached Pears with Persimmon Poppy Seed Sauce

Oh man. These are so great! This recipe was created for the Vegan_Cookoff's Sauce Challenge.

Persimmon Poppy Seed Sauce:
1 Persimmon - skinned and mashed
1/2 tsp. poppyseeds
1/4-1/3 Cup brown sugar
1/4 cup sugar

Toast the poppy seeds in a dry skillet for 2-3 minutes on m
edium heat. Make sure they don't burn.
Add sugar and stir, then the remaining ingredients.
Simmer for a few minutes until the sauce becomes an even consistency.

Spoon 2 tablespoons of sauce over each pear before baking.
Bake the pears as normal.
Spoon two more tablespoons of sauce over pears after removing from the oven and before serving.

The light sweetness of both the pear and persimmon blends perfectly! Neither over powers the other, but the poppy seed brings this wonderful almond flavor to the simple sauce. Perfect!


springsandwells said...

Cool! Those look great! Thanks for posting a persimmon recipe. My friends who have a persimmon farm just gave me a huge crate of them... so I am definitely psyched for ideas!

EGB Cascadia said...

It's hard to find good things to do with persimmons. They are so great on their own, but when you're lucky enough to have a big box of them like you have...
I bet they would be great in muffins too, replacing the fat.

Megan the Vegan said...

wow - the is the absolute coolest dessert I have ever seen! I love the seeds over the pear...such a neet look.

jess (of Get Sconed!) said...

You astound me.

Webly said...

Wow, thanks guys!
It's low fat too!

Brooke said...

This is a fascinating dessert! And pretty, too!

Webly said...

Thanks Brooke!

SusanV said...

Hi Webly! Thanks for stopping by my blog and leaving such a nice comment. I saw your recipe for poached pears over a month ago and meant to leave a note, but then December happened. I love the idea of pears and persimmons, and the photo with the poppyseeds is just amazing. Now I find myself with a bunch of over-ripe persimmons, so as soon as I can get some pears, I'm going to be making this. Thanks for your great recipes, and have a happy 2007!

Webly said...

Susan - this recipe is PERFECT for over ripe fruit. I wonder how well it would taste with a real earthy tasting apple?