- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
An elegant, three-minute dessert. This works equally well with bananas.
- 1 tablespoon unsalted butter
- Dash of ground cinnamon
- 2 Fuyu persimmons, peeled and sliced into irregular shapes
- About 2 tablespoons Grand Marnier, plus more for serving (optional)
Melt the butter in a small saucepan over medium-high heat, add the cinnamon and persimmon pieces, and sauté for a few minutes. Add the liqueur, being careful of the dramatic high flame that will result. Transfer to a warm plate and serve. Add an extra splash of Grand Marnier if you like.
© 2007 Eric Gower