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Baked persimmons with Muscat wine and creme fraiche

Time1 hour 45 minutes
YieldsServes 8
Baked persimmons with Muscat wine and creme fraiche
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It’s not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there’s no denying that Southern Californians have it good when it comes to weather.

So why not take advantage of our cool, sunny days? Instead of celebrating Thanksgiving the way East Coasters do--indoors--why not put on a sweater and take the turkey outside? After all, barbecuing in Southern California isn’t just for summer.

When you cook a turkey on the barbecue, you not only get moist, wonderfully flavored meat, you free up space in your oven, which means you don’t have to leave so much cooking for the last minute.

Our menu, dreamed up by our cooking school interns, Andy Broder and Rommel Delos Santos, starts with Honey-Glazed Soybeans and cool, crisp White Sangria With Pomegranate Ice Cubes. Set out with a bowl of mixed nuts, the soybeans, which we’re seeing more and more in supermarkets--offer great munching while final touches are made on the meal.

Next comes autumn-colored Butternut Squash Soup, flavored with bacon and a little carrot and bell pepper.

The turkey, stuffed with citrus for flavor and cooked right on the barbecue, is pure California eating. We serve it with grilled vegetables instead of the usual green beans, Parmesan-Crusted Potatoes instead of mashed potatoes, Savory Applesauce and Cranberry-Orange Relish instead of straight cranberry sauce, and an untraditional but wonderful stuffing made with croissants, French bread, dried cherries and toasted pumpkin seeds.

For dessert, we have two sweets. One, Pumpkin Cheesecake With Caramelized Pecans, is a terrific alternative to plain pumpkin pie. Baked Persimmons With Muscat Wine and Creme Frai^che is a lovely way to end the meal, like baked apples with more depth.

It’s a nonconformist meal in style, but at heart it’s as satisfying as any traditional turkey dinner.

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1

Cut croissant into 1-inch cubes and bake at 250 degrees until dry enough to be processed into crumbs, about 20 minutes. Place in food processor and pulse to break bread into crumbs. Add brown sugar and butter and mix 1 more minute. Set aside.

2

Peel and cut tops from persimmons. Scoop out white core, creating small cavity.

3

Place persimmons in baking pan and add just enough water to cover base of pan. Cover persimmons with foil and bake at 350 degrees until persimmons are soft and fork-tender, 30 to 50 minutes, depending on ripeness of fruit.

4

When soft, drain excess water from pan and drizzle persimmons with 1/2 cup Muscat wine. Place persimmons back in oven without any foil and bake another 5 minutes. Set aside.

5

Bring remaining 1 cup Muscat wine to boil in saucepan and reduce to half. Set aside to cool. When cool, add creme frai^che.

6

Whip cream to soft peaks. Fold into creme frai^che-wine mixture. Refrigerate to chill.

7

About 10 minutes before serving, fill each persimmon with 1/2 tablespoon macadamia nuts and top with 1 tablespoon bread crumb-brown sugar mixture.

8

Broil persimmons until top browns, about 5 minutes. Watch closely so top does not burn. Once brown, remove from broiler and transfer to serving platter. Top baked persimmons with Muscat cream and garnish with mint leaves. Serve immediately.

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. Creme fraiche is available in most supermarkets, but sour cream may be substituted.