|
Instructions |
|
|
Cut the 1 1/2 pounds of persimmons horizontally into 1/8-inch thick half moons. Mix the honey and water in a small saucepan; add the sliced persimmons and the currants. Use additional water if needed to barely cover the fruit.
|
|
|
Simmer, stirring occasionally, until fruit is partially cooked but retains slightly crunchy texture -- about 5-10 minutes, depending on ripeness. Taste fruit and add lemon juice as needed for brightness. Drain fruit well and set aside. Discard liquid
|
|
|
Bring to room temperature before assembly.
Mix together goat cheese and creme fraiche until mixture is firm but pipeable; immediately fold in minced fresh herbs. Assembly: Spread most of cheese mixture in 9-inch tart pan, or 2-3 tbsp in each shell.
|
|
|
Layer and fan the persimmon slices over the cheese mixture, scattering in the currants. Scoop the remaining softened goat cheese mixture into a piping bag. Decorate the tarts with cheese rosette(s).
|
|
|
Originally Submitted
12/9/2005
|