Roasted Persimmons With Brown Butter And Cinnamon

• 3 or 4 just-ripe Fuyu persimmons, peeled and cut into small wedges
• 3 T unsalted butter
• 2 T maple syrup (grade B)
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla bean paste (or half of a vanilla bean, seeds scraped)
• sea salt and lemon juice, to taste

1. Preheat oven to 400 degrees F.
2. In a skillet just large enough to fit the persimmon wedges, melt butter over medium heat until it turns brown and nutty, about 5 minutes. Add the persimmon wedges, and cook, without moving, until they're lightly browned, about 3 minutes. Flip, and cook, without moving, until the other sides are lightly browned, another 3 minutes or so.
3. In a small bowl, whisk together the maple syrup, cinnamon and vanilla bean paste (or seeds from vanilla bean).
4. Once the persimmon wedges are lightly browned, add the maple syrup, cinnamon and vanilla to the skillet. Stir gently to evenly integrate with the brown butter.
5. Transfer skillet to oven, and roast until the persimmons are tender and caramelized and the sauce is bubbling and starting to thicken, about 8 to 10 minutes. Total roasting time will depend on the ripeness of your persimmons, so take one out and sneak a taste to decide.
6. Remove from oven, and finish with sea salt, to taste. (I also like adding a few drops of lemon juice for balance.) Serve warm. See headnote for serving suggestions.

persimmons, t, t, ground cinnamon, vanilla bean paste, salt

Taken from food52.com/recipes/20507-roasted-persimmons-with-brown-butter-and-cinnamon (may not work)