Fall

Persimmons and Burrata

Name: Persimmons and Burrata
Prep time: 20 min \
Cook time: 15 min \
Total time: 35 min
Yield: 2--3
Ingredients: Persimmon vinegar (Figure Ate) >; Honey >; Fresh ginger >; Salt and pepper >; Olive oil; Ripe hachiya persimmons >; Orange juice >; Fish sauce; Whole peppercorns >; Hulled cardamom; Fuyu persimmons, cut into wedges >; Olive oil >; Stracciatella or burrata cheese >; Treviso (Italian radicchio) >; Toasted pistachios, chopped

Source: Figure Ate Foods / Barbareño (Chef Julian Martinez)🌱🥗Original ↗

Prep

20 min \

Cook

15 min \

Total

35 min

Servings

2--3

Method

01
Make the vinaigrette: whisk together persimmon vinegar with honey, ginger, salt, and pepper. Slowly whisk in olive oil. Season to taste.
02
Make the purée: blend ripe hachiya persimmons with orange juice and fish sauce until smooth but not watery.
03
Make the pepper mix: toast peppercorns and hulled cardamom in a dry pan over low-medium heat until fragrant. Cool, then grind coarsely.
04
Roast the fuyu persimmons: cut into wedges, toss with olive oil, salt, and pepper. Roast at 400°F for about 15 minutes until softened and beginning to caramelize. Cool slightly.
05
Assemble: arrange stracciatella, treviso, toasted pistachios, and roasted persimmon wedges in a bowl. Toss with vinaigrette, finish with hachiya purée and pepper mix.