3 P's

This year I was introduced to the persimmon. I had 3 fuyu's perched in my co-op basket and I had no idea what to do with them. What would we do without the internet? I mean one minute I had no idea what this thing even was, and in seconds anything I've ever wanted to know about the persimmon is gleaming before me.

The internet spoke of persimmon cookies, persimmon pie, and the list goes on. It was overload, persimmon overload. It also reminded me of one of our favorite King Of The Hill quotes. Peggy says "People without the internet shouldn't be allowed to have children." She's so self-rightously annoying in the funniest way.

I was making things so extremely complicated. Just eat the darn thing. So I did, and I smiled. It was like a warm mango.



Everything else just fell into place. My fruit bowl said everything the internet didn't. Simplicity.



Persimmons, pears, and pomegranate.



2 Tablespoons lemon juice, 1 Tablespoon agave nectar, 1 pinch of cardamon.



It was bright and crunchy. Smooth, but tangy. It's a great fall salad and fits nicely into that category of raw.



Then the temperature dropped outside and it was a bit chilly. And when I say cold I mean it was 66 degrees outside. That's cold around here. Simplicity needed heat.



Warm 3 P's Salad
2 fuyu persimmons peeled and halved
2 red pears halved and cored
1 pomegranate seeded
12 oz pomegranate juice
2 1 inch pieces of ginger sliced thin
3 cups muscat wine
2-4 tablespoons butter
1/2 teaspoon allspice divided
cardamon

Place prepared fuyu persimmons in a baking dish. Pour wine over the top and add one half of the ginger slices. Sprinkle the top with 1/4 teaspoon of allspice and a pinch of cardamon. Dot with 2 tablespoons butter and cover with foil. Bake on 375º. Add pears to another baking dish. Add remaining wine, ginger, allspice, pinch of cardamon and dot with butter. Cover with foil and add to the oven after the persimmons have been in for 1/2 an hour. Bake for 20 minutes. While the fruit is roasting add the pomegranate juice to a small sauce pan. Bring to a boil and allow to simmer slowly for about half an hour until the juice reduces and becomes slightly syrupy. Remove the foil from both and turn the broiler on. Broil both fruits for 2 minutes or until they're slightly browned. Remove the fruit from dishes and add to a bowl. I poured the remaining wine juice mixture into the pot with the pomegranate juice and let it bowl a little more. That is optional, but yummy. Slice the fruit smaller if you wish or serve whole. Sprinkle with pomegranate seeds and pour the sauce over the top.

Note: I made the unfortunate mistake of buying the Haagen-Dazs Five Brown Sugar flavor some time ago. It's only unfortunate for my hips, but the rest of me loves it. WELL, this warm salad is most divine when spread over the top of this ice cream. It's a very beautiful fall presentation as well. One that I forgot to photograph so you must trust me. YUM!



Christmas is sort of like the internet. Wonderful and complicated. I think I will take the 3 P's approach this holiday season. Simple: peaceful, patient, and present (not the gift kind, more of an in the moment sort of thing). What's your holiday approach this year?