We recently came across a large bag of persimmons and were not sure a.) what they were and b.) what on earth to do with them. Upon tasting one, we quickly learned that they are super delicious and needed to be utilized on this blog somehow. For those who have not tried a persimmon before, the best way to describe it is the shape of a tomato, the texture of a soft apple, and a mild flavor of pumpkin pie. To sum up, it tastes like Christmas in fruit form.
After a long debate, we finally decided to make a sweet persimmon jam to top a creamy baked brie with chopped bacon and pistachios. So if you’re into food experimentation, bake up one of these Persimmon Bacon Bakes Brie appetizers and let us know what you think of it!
To make fresh persimmon jam, cook the diced persimmons in a medium saucepan over medium heat and add in the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
Whisk together water and cornstarch until the starch is dissolved, then add to the simmering persimmons along with the juice of 1/2 a lemon, cinnamon, and cloves. Bring to a boil on medium-low heat and cook for another 15 minutes. Once the mixture is thickened, transfer to a bowl and set aside.
In a skillet, cook chopped bacon until fat begins to render out. Drain out some of the grease, then return to heat and add in the chopped pistachios. Cook until bacon starts to crisp and pistachios start to toast.
Pre-heat the oven to 400¬∞ and lightly greasing a baking sheet.
Slightly roll out the puff pastry and place on the center of the prepared sheet. Place the cheese in the center of the pastry, then top with the jam, pistachios and chopped bacon. Fold the puff pastry around the cheese, covering the entire contents.
Beat the egg with 1 tablespoon of water, then brush over the tops of the pastry. Bake for 20-25 minutes until golden brown. Let the pastry cool for at least 15 minutes before serving.