If you have ever had the opportunity to spend time out in California during the November/December time and gone to the farmers market then you would have seen droves and droves of Persimmons. There are two varieties of Persimmons you will typically find Fuyu which all more round in shape and can be eaten when firm or crunchy. , Hachiya is the other common variety, More oval (heart-shaped) and larger in size, usually you wait until they are soft , extremely ripe and sweet. The skin can be eaten on persimmons. In most grocery stores that I have notice they normally only sell the Fuyu which tend to be extremely under ripe and have that astringent consistency or chalky taste in your mouth. The Fuyu you find here in L.A. are not chalky at all, if anything they are the opposite. Sweet, full of flavor and a wonderful fruit that we get to enjoy towards the end of the year. The more times goes on the more I realize that when you have great ingredients you don't have to do a million things to it. Let the ingredients speak for themselves and let the food do the talking for you. Here is a really basic recipe that was really a great starter to the evening.
1 burrata store bought or recipe here
1 ripe Hachiya persimmon
1 firm fuyu persimmon
5 tsp of salt
6 fresh cayenne peppers
2 garlic clove
1/4 cup of rice wine vinegar
1/4 cup of olive oil
1 tbsp of honey
salt to taste
For the Fermented Fuyu Persimmons,
On a mandelin slice fuyu persimmons 1/8 inch thick and place in a bowl. Then sprinkle liberally with salt all over the slices and place them in preserve jar (fido) packing them in tight. Place a zip lock bag inside the jar so that the bottom of the bag touches the persimmons. Then fill the bag up with water and close the lid to the jar (the bag acts as the weight to keep) Keep the jar outside in 77 degree temperature for at least 4 days up to 7. Then its ready to refrigerate.
For the Cayenne Sauce,
Place all the ingredients in a vita mix machine except for the olive oil. Puree until smooth and then drizzle in the olive oil.
On a plate add a little of the cayenne sauce. Then place a small piece of burrata on top of the sauce. Season with salt and pepper. Then take a little of the fermented fuyu persimmons and place on top. Take a slice of the ripe hachiya persimmon and place on the side. Add a little mache and flowers. Serve with toast and enjoy this sweet, salt, sour, cheesy recipe!