If using Hachiya persimmons, be sure they are quite soft. Fuyu persimmons can be firm.
- 4 small persimmons
- 2 tbsp butter, diced
- 1 tbsp honey
- ½ cup crushed biscotti
- Finely grated zest and juice of 1 large orange
- 1 cup mascarpone
- ¼ cup superfine sugar
1. Preheat the oven to 350°F (180°C). Remove and discard the stems from the persimmons and cut each fruit in half lengthwise. Place in a shallow baking dish, cut sides up.
2. Dot the fruit with the butter and drizzle with the honey. Sprinkle the biscotti over the fruit and pour the orange juice over all. Bake for 20 minutes, or until the topping is beginning to brown.
3. Meanwhile, mix the mascarpone, superfine sugar, and orange zest together. Serve the persimmons hot or warm, with the mascarpone mixture on the side.