Michael Smith & Debbie Gold
Co-Executive Chefs, Forty Sardines
Kansas City, Missouri
Persimmon and Apple "Pot Pie" Adapted from Michael Smith and Debbie Gold
Yield: 8 servings
Tip: Ripe persimmons are now in season and you should be able
to find them ripe. A ripe persimmon should be very soft to the touch,
but not oozing. If your persimmon is hard, place it in a brown paper
bag and freeze it overnight. When the persimmon defrosts, it will be
5 Golden Delicious apples
4 ripe persimmons
1/2 cup vanilla bean simple syrup
3/4 cup pastry cream
10 egg whites
1/2 cup sugar
Peel and dice the
apples into 1/4-inch squares. Set aside.
Cut the persimmons open and scoop the pulp from the skins. Place the
pulp in a small pot with the simple syrup and cook over medium heat
for 5 minutes. Add apples and pull off the heat.
To prepare the pot pie, place pastry cream in a medium salad bowl and
set aside. Whip egg whites with
sugar to make a strong meringue. Fold the pastry cream into the meringue.
Mix well but carefully. Divide the apple and persimmon mixture evenly
among 8 buttered and sugared soufflé baking cups. Spoon the meringue
over the persimmon mix similar to a soufflé. The soufflé cup should
be filled with more persimmon mix than meringue. The meringue acts as
a topping to the fruit.
Place the pot pies in a 400°F oven and bake for 6 minutes or until
the meringue sets firm and golden.
Sprinkle with powdered sugar and serve immediately.