Baked Persimmons With Muscat Wine And Creme Fraiche

Directions

1. * Note 1: It is important to get the softest and ripest persimmons available. This will cut down on the cooking time and will result in a tastier dish.
2. * Note 2: Creme fraiche is available in most supermarkets, but lowfat sour cream may be substituted.
3. Cut croissant into 1-inch cubes and bake at 250 degrees till dry sufficient to be processed into crumbs, about 20 min. Place in food processor and pulse to break bread into crumbs. Add in brown sugar and butter and mix 1 more minute. Set aside.
4. Peel and cut tops from persimmons. Scoop out white core, creating small cavity. Place persimmons in baking pan and add in just sufficient water to cover base of pan. Cover persimmons with foil and bake at 350 degrees till persimmons are soft and fork-tender, 30 to 50 min, depending on ripeness of fruit.
5. When soft, drain excess water from pan and drizzle persimmons with 1/2 c. Muscat wine. Place persimmons back in oven without any foil and bake another 5 min. Set aside.
6. Bring remaining 1 c. Muscat wine to boil in saucepan and reduce to half. Set aside to cold. When cold, add in creme fraiche. Whip cream to soft peaks. Fold into creme fraiche-wine mix. Chill to chill.
7. About 10 min before serving, fill each persimmon with 1/2 Tbsp. macadamia nuts and top with 1 Tbsp. bread crumb-brown sugar mix. Broil persimmons till top browns, about 5 min. Watch closely so top does not burn.
8. Once brown, remove from broiler and transfer to serving platter. Top baked persimmons with Muscat cream and garnish with mint leaves. Serve immediately.
9. This recipe yields 8 servings.