5 Fuyu Persimmons, Stemmed and Peeled
3 Cups Pineapple Juice
2 Tablespoons Dark Rum
2 Inches Fresh Ginger, Sliced
1 Vanilla Bean, Split
Zest of 1 Orange, Peeled Off in Strips
2 Tablespoons Cornstarch
Whipped Ginger Fluff:
1/4 Cup Aquafaba
1/2 Cup Granulated Sugar
3/4 Teaspoon Ground Ginger
1/2 Teaspoon Vanilla Extract
5 Tablespoons Toasted Pistachios, for Garnish
Core out the persimmons, removing the calyxes, and peel. Place them in a medium saucepan along with the pineapple juice, rum, fresh ginger, vanilla bean, and orange zest. Bring the liquid up to a boil, reduce to a simmer, cover, and gently cook for 20 - 30 minutes, until the fruits are fork-tender.
Remove the persimmons with a slotted spoon, leaving the excess poaching liquid behind in the pan. Remove and discard the ginger pieces, spent vanilla bean, and orange peel. Whisk in the cornstarch and return it to the heat. Bring the mixture back to a boil, whisking periodically, until thickened. Set aside.
When you're ready to make the fluff, begin whipping the aquafaba in your stand mixer on low. Gradually increase the speed all the way to the highest setting and slowly begin adding the sugar and ginger together. Once incorporated, add in the vanilla. Continue whipping for about 10 minutes, until light and fluffy.
To serve, spoon a dollop of the ginger fluff on top of each persimmon and top with a tablespoon of the pistachios. Divide the sauce equally between the plates and enjoy warm.
Makes 5 Servings
©Hannah Kaminsky http://www.bittersweetblog.wordpress.com