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    Home » Recipes » Easy Appetizer Recipes

    Baked Persimmon and Brie

    Published: Nov 24, 2016 · Modified: Feb 9, 2023 by Maria Doss · This post may contain affiliate links · 9 Comments

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    Baked persimmons with honey, walnuts and rosemary and gooey melted brie on top! An easy and elegant appetizer for the holiday parties.

    Honeyed Persimmon and Brie

    Nothing is more luxurious than hot melted cheese!! What if that cheese is melted over sweet fruit and honey? YUMMO

    Sweet, salty, hot, fruity and a bit of crunch!! This dish is incredible easy and is sure to impress your guests. You really don't need a written recipe - place some very ripe persimmons in a pan, sprinkle chopped rosemary and walnuts and then drizzle honey on top. Bake for the fruit to soften and then top with brie and let melt. Inspiration for this recipe is from Baked brie with honeyed apricots from America's Test Kitchen.

    Notes-

    -very ripe persimmons are perfect! Fuyu or Hachiya will work

    -baking time for the persimmons depends on the ripeness of your fruit. Riper fruit wouldn't take as much to time to soften when compared to firmer ones.

    If you love persimmons like me, then check out Persimmon Bread

    baked persimmon brie

    Baked persimmons with honey, walnuts and rosemary and gooey melted brie on top! An easy and elegant appetizer for the holiday partie
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 12 Servings
    Calories: 215kcal
    Author: Maria Doss

    Ingredients

    • 4 ripe persimmons, peeled and sliced or chopped
    • 2 teaspoons minced rosemary
    • 2 tablespoons chopped walnuts
    • 3 tablespoons honey, divided
    • ½ pound brie, triple cream
    • 1 baguette, sliced
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400 degrees F. Have a 9-inch oven safe pan ready.
    • Arrange cut persimmons in the  pan, sprinkle rosemary and walnuts and then drizzle 2 tablespoons honey evenly over the persimmons. Bake for 15-25 minutes, until the fruit is soft. Remove pan from oven and reduce temperature to 350 degrees.
    • Cut the rind off the brie and cut into big chunks and place on top of the persimmon. Bake for 3-6 minutes, until cheese melts. Drizzle leftover honey on top. Serve after 5 minutes with baguette slices.

    Nutrition

    Serving: 1 Serving | Calories: 215kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 248mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 2mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

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    Reader Interactions

    Comments

    1. cookandenjoyrecipes

      November 24, 2016 at 1:37 am

      WOW - love it

      Reply
      • Maria Doss

        November 24, 2016 at 4:02 am

        Happy Thanksgiving Esme

        Reply
        • cookandenjoyrecipes

          November 24, 2016 at 4:05 am

          Hope you have a great one. We already had our Thanksgiving a while ago here in Canada, and had a feast. 🦃

          Reply
          • Maria Doss

            November 24, 2016 at 6:18 am

            Thank you! Didn't know it was on a different day in Canada

            Reply
            • cookandenjoyrecipes

              November 24, 2016 at 2:59 pm

              Yup, strange but true

    2. Ann

      November 25, 2016 at 6:04 pm

      Oh my gosh ... this looks fabulous!

      Reply
      • Maria Doss

        November 26, 2016 at 12:54 am

        Thanks Ann

        Reply
    3. cheri

      November 28, 2016 at 1:36 pm

      HI Maria, not sure if I have ever had a persimmon before, beautiful looking dish, love the color.

      Reply
      • Maria Doss

        November 28, 2016 at 4:03 pm

        Thank you Cheri! Yummy fruit...

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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