Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
*Chef’s Note: This recipe works very well with most fruit – apples, pears, quince, peaches and apricots are all great options.
4 persimmons (Fuyu variety), peeled with stem end removed
2 tbsp butter
1 tsp lemon juice
1 cinnamon stick
1 bay leaf
Preheat the SKS sous vide bath to 183 degrees.
Prep the persimmons and cook: Wash and peel the fruit. Seal the fruit, butter, seasoning, bay leaf and cinnamon in a sous vide pouch. Once the bath has reached correct temperature lower the pouch into the bath. Cook for approximately 40 minutes - 1 hour.
Finish and serve: Carefully open the bag and remove the poached fruit and their juices onto a plate or bowl. Serve immediately with ice cream or with sweetened whipped cream and crushed peanuts or almonds.