Mascarpone and persimmon verrines with caramelized pistachios Recipe

Name: Mascarpone and persimmon verrines with caramelized pistachios
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 5 whole persimmons with skins; 125 mL (1/2 cup) cranberry juice; 10 mL (2 tsp.) vanilla extract; 1 Compliments The Cranberry Orange Bread; 90 mL (1/4 cup + 2 tbsp.) 100% pure maple syrup; 75 mL (1/3 cup) shelled raw pistachios; 1/2 container (275 g) mascarpone cheese, room temperature; 500 mL (2 cups) 0% M.F. vanilla Greek yogurt; 1 navel orange

Ingredients

5 whole persimmons with skins
125 mL (1/2 cup) cranberry juice
10 mL (2 tsp.) vanilla extract
1 Compliments The Cranberry Orange Bread
90 mL (1/4 cup + 2 tbsp.) 100% pure maple syrup
75 mL (1/3 cup) shelled raw pistachios
1/2 container (275 g) mascarpone cheese, room temperature
500 mL (2 cups) 0% M.F. vanilla Greek yogurt
1 navel orange

	PREP TIME 35m	COOK TIME 30m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

Using a paring knife, remove the persimmon stems.
Cut fruit into wedges.
Place persimmon wedges and cranberry juice in a saucepan.
Bring to a boil and reduce heat to low.
Continue cooking about 10 minutes, or until persimmons are very tender.
In the meantime, preheat broiler.
Place the rack in the middle of the oven.
Line a baking sheet with parchment paper.
Set aside.
Use a potato masher to reduce the cooked persimmons to the texture of a compote.
Add vanilla, mix, and refrigerate.
Use a bread knife to cut eight 3-mm (1/10-inch) slices of bread.
Cut again, lengthwise to make finger shapes.
Use a basting brush to spread about 45 mL (3 tbsp.) of maple syrup on both sides of the bread fingers.
Place on a baking sheet and bake about 10 minutes, turning halfway through baking, until golden and crisp.
Cool before serving.
In the meantime, prepare caramelized pistachios.
Place pistachios in a non-stick skillet with 30 mL (2 tbsp.) maple syrup.
Cook over high heat about 5 minutes, mixing continually with a spatula, until syrup is completely evaporated.
Set aside.
Place cheese and yogurt in a food processor.
Mix until well blended.
Using a fine grater, zest about half the orange.
Squeeze the orange to remove the juice.
Add zest, juice, and remaining maple syrup to cheese-yogurt mixture.
Mix again.
Arrange the glasses.
Place a level spoonful of cheese mixture in the bottom of a transparent glass.
Follow with the same amount of persimmon purée on top and alternate layers, finishing with a spoonful of mascarpone mixture.
Sprinkle with caramelized pistachios and stand two orange bread fingers into the mixture as garnish.
Repeat two last steps for other glasses and then serve.