Bourbon Poached Persimmon with Vanilla Custard

If you are looking to try a new dessert this holiday season, you can’t go wrong with bourbon poached persimmon. The seasonal fruit is spiced with cinnamon, cardamom, anise and clove, then served with warm vanilla custard sauce. 

My heart belongs to pumpkin pie, but I’m  not at all opposed to trying a new dessert for Thanksgiving. Since I hold pumpkin pie in such high regard, though (my grandmother’s version, specifically), it’s always so hard to choose what to try. 

Since no other pie can compare for me this time of year, and I save cookies for Christmas, I decided to do something completely out of the ordinary for me — poached fruit. 

As is usual this time of year, I picked up some Fuyu persimmons at the farmers market. I’m infatuated with persimmons. I discovered them when we lived in Brazil, without realizing that it was a fruit that should have been familiar to me where I grew up. Then when we got to California, I was introduced to all the different varieties that show themselves at the market in the fall.

So every year, I can’t resist the urge to by them, but I also lack ideas for how to use them. 

Bourbon felt like it would be a no-fail option, so I poached the fruit in a warm alcoholic bath and threw in some whole spices for more flavor. I thought for two days on what I could combine them with and finally decided on custard. This is really a custard sauce. Similar to a pudding, but not quite as thick so keep that in mind as you are cooking it. Next, I topped it off with some candied pecans.

Served warm, this is the kind of dessert that is unexpected for Thanksgiving, and perfect for fall. It doesn’t beat pumpkin pie for me, but I will gladly cut my slice a little smaller so that I can have both. 

Bourbon Poached Persimmon with Vanilla Custard

Makes: 6 servings

Ingredients

Persimmons
1/2 cup Kentucky bourbon
1/4 cup water
1/2 cup raw sugar
2 Fuyu persimmons, sliced (peeled, if desired)
6 whole cloves
4 cardamom pods
2 star anise
1 cinnamon stick

Custard
1/2 vanilla bean
2 cups low fat milk*
2/3 cup raw sugar
2 large egg yolks
1 tablespoon cornstarch
1 tablespoon water
Pinch of salt

Candied pecans, optional (you can find my method for making candied pecans in my Fall Salad recipe.)

Prep

Place the bourbon, 1/4 cup of water and the 1/2 cup raw sugar in a medium saucepan. Heat over medium-high for about 3 minutes or until the sugar begins to dissolve. Add the cloves, cardamom pods, star anise and cinnamon stick. (You can also make a spice packet to steep in the liquid, if you prefer.). Add the sliced persimmons. Bring to a simmer and cook for about 5 minutes, or until the persimmon slices are tender. Remove from the heat and let sit while you make the custard. 

Slit the vanilla been and scrape the seeds out of the pod with a knife and set them aside. Pour the milk into a medium saucepan and turn the heat to medium-low. Add the vanilla bean pod. Let heat for about 5 minutes, until it begins to steam and bubble slightly. 

In a medium bowl, whisk together the 2/3 cup of sugar and egg yolks. In a small dish, stir together the cornstarch and 1 tablespoon of water to form a slurry. Whisk the slurry into the eggs and sugar. 

About 1 tablespoon at a time, add 1/4 cup of the warm milk to the sugar and egg yolks. Whisk vigorously as you add the warm liquid. Once you have added 1/4 cup. Transfer the sugar and egg yolk mixture to the milk in the saucepan. Whisk the milk vigorously as you add it. Turn the heat to medium to medium high and whisk the custard often as it cooks. It should begin to bubble and thicken. Continue to whisk for about 5 minutes or until the sauce thickens enough to coat the back of a spoon. (If you cook some of the yolk, like I accidentally do sometimes, don’t worry. You can simply strain the custard through a mesh sieve to remove any solid pieces.)

Remove from the heat and let cool about 5 minutes before serving, stirring regularly. 

To serve, divide the custard into 6 dessert dishes. Spoon the persimmon slices from the poaching liquid, ensuring you leave behind the whole spices. Arrange an equal amount of persimmon slices over each serving of custard. Sprinkle with candied pecans, if using. Serve warm. 

*This custard should work fine with a higher fat milk. I had low fat on hand from a project last week so that is what I used. 

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