Poached Persimmons2 cups water 1 cup/200 grams granulated sugar 4 Fuyu persimmons, peeled and roughly chopped 1 cinnamon stick
Panna Cotta Poached persimmons, pureed until smooth 1/2 teaspoon ground cinnamon 2 1/4 teaspoon gelatin 3 tablespoons cold water 2 cups cream or half and half 1/4 cup granulated sugar
To make poached persimmons, bring the water and sugar to a boil, then lower to a simmer and add the diced persimmons and cinnamon stick. Ensure that there’s enough water to cover the fruit. Simmer, uncovered for up to 30 minutes, then turn off the heat and leave to cool until needed. Poached persimmons can be refrigerated, in their syrup, for up to a week.
Sieve the cinnamon into the pureed persimmons, mix and set aside. Sprinkle the gelatin over the water in a medium bowl and let it stand while you prepare the rest of the panna cotta. Oil four ramekins or glasses with a neutral-tasting oil. (Skip this step if you’re planning on serving your panna cotta in their molds). Heat the cream and sugar in a saucepan, stirring to dissolve the sugar. Once the sugar is dissolved, remove from heat and stir in the persimmon/cinnamon mixture, then pour the warm contents of the saucepan over the gelatin and mix until the gelatin is completely dissolved. Divide the panna cotta into the prepared molds and chill for at least 4 hours before serving.