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Baked Persimmons | Rosemary Caramel Mascarpone


A perfect blend of savory and sweet, this warm dessert is perfect to get you through the cold winter months. Soft and smooth persimmons meet crunchy streusel for a textural balance that highlights the rosemary caramel from CC Made.


2 1/2 Cups, Barley Streusel (See Below For Recipe)

12-14 Fuyu Persimmons, Halved

3/4 Cup, Unsalted Butter, Small Dice

2 Cups, Heavy Whipping Cream

2 Cups, Mascarpone Cheese

1 Tablespoon, Confectioners' Sugar

4 Oz., CC MADE Rosemary Infused Caramel

Sea Salt, To Taste


For The Barley Streusel:

1 Cup, Barley Flour

1 Cup, All-Purpose Flour

2 Teaspoons, Cinnamon

1 Tablespoon, Baking Powder

1 Teaspoon, Salt

1 3/4 Cups, Rolled Oats

1 Cup, Brown Sugar

1/2 Pound, Cold Butter, Small Diced



For The Barley Streusel:

1. Put everything in a bowl and add butter slowly mixing until fully incorporated. Should be lumpy and coarse.


For The Baked Persimmons:

1. Pre-heat over to 350 degrees.

2. In a 9x6 inch baking pan (adjusting the recipe as necessary to the size of your pan) place half of the diced butter evenly on the bottom. 

3. Cut the top and bottom of of the persimmons and then laying them flat (cut end down), cut them in half. 

4. Line the baking pan with the persimmons by packing them tightly agains each other in even rows leaving as few gaps as possible.

5. Place the rest of the diced butter evenly on top of the persimmons.

6. Cover the persimmons with the barley streusel and pack down tightly by pressing with your hands. 

7. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 15-20 minutes or until the streusel becomes golden brown.

8. Let the persimmons rest until just warm and serve with the rosemary caramel marscapone.


For The Rosemary Caramel Marscapone:

1. In the bowl of a stand mixer with the whisk attachment, add the cream and mascarpone and whip until soft peaks begin to form. Add the confectioners' surgar and continue to mix until fully incorporated.

2. Drizzle in the CC MADE Rosemary Infused Caramel and whisk until you have stiff peaks. Reserve until plating. 


Cook This Dish Alongside Chef Fiorelli With Step-By-Step Video Tutorials When You Join The FareTrade