A bumper crop from our garden’s persimmon tree inspired this simple, delicious dessert recipe made with dried persimmons and blond chocolate. The presentation alone makes these little delicacies perfect for dinner parties this holiday season (or even an unexpected surprise in your cookie exchange).
- 12 Fuyu persimmons
- 4 ounces Valrhona Dulcey New Blond Chocolate discs or “feves” (about 4 discs per persimmon)
- sel gris for garnish (or any artisan sea salt may be substituted)
Wash and peel fresh persimmons.
Place persimmons, including stem, inside Excalibur dehydrator. Dry at 135 degrees for 48 hours.
When persimmons have dried, melt new blond chocolate in a double boiler on stove over low heat.
Hold persimmons by the stem and dip in hot chocolate, covering two-thirds of the base. Place on tray lined with parchment paper or silpat and sprinkle persimmons with sea salt.
Once chocolate has dried, move persimmons to serving tray.
By Jordan Vineyard and Winery
Jordan Winery sits in the Alexander Valley of Sonoma County, where the iconic Jordan Winery Chateau overlooks nearly 1,200 acres of rolling hills and vineyards dedicated to agriculture, hospitality and conservation. Distinct among Northern California wineries, the majority of the vast estate has been preservedas natural habitat—an oasis where craggy oak trees dot the landscape, geese and ducks swim the lakes, and rabbits and turkeys roam the hills. Visit www.jordanwinery.com
Tastings are by appointment only.