Stewed persimmons and mascarpone cream

Adam Liaw
Stewed persimmons and mascarpone cream.
Stewed persimmons and mascarpone cream. Photo: William Meppem

I love fruit desserts even more than baked or chocolate ones because they often require very little effort while allowing you to take full advantage of whatever is in season.


3-4 firm persimmons

150g caster sugar

½ cup white wine

200ml thickened cream

50g icing sugar

250g mascarpone

ground cinnamon, to serve


1. Peel the persimmons and cut into wedges. Combine the wedges with the sugar, wine and 1 cup of water in a small saucepan and bring to a simmer. Simmer for 10 minutes, then remove from the heat and allow to cool. 

2. Whip the cream and icing sugar together, then fold through the mascarpone. Serve the persimmons with a generous amount of cream, sprinkled with a little cinnamon.

Adam's tip: Persimmons come in varieties that can range from hard and crunchy to soft jelly. If yours are soft and ripe, you don't need to stew them. Just scoop out the flesh and serve on the mascarpone cream.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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