Cinnamon-Maple Persimmon Panna Cotta, Candied Pecans with Micro Basil Cinnamon
4 persimmons, peeled, chopped
2 cups water
1 cup granulated sugar
1 cinnamon stick
Bring the water and sugar to a boil, then lower to a simmer and add the diced persimmons and cinnamon stick. There needs to be enough water to cover the fruit.
Simmer until persimmons are soft. Let cool. Puree until smooth.
14 ounces poached persimmon puree
½ tsp ground cinnamon
¼ cup granulated sugar
1 tbsp Brandy
2¼ tsp powdered gelatin
3 tbsp cold water
2 cups heavy cream
½ cup maple syrup
Sprinkle the gelatin over cold 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, sugar, brandy and cinnamon in a saucepan, stirring to dissolve the sugar. Once the sugar is dissolved, remove from heat and stir in the persimmon puree. Pour in 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.
8 ounces pecan halves
3 tablespoons maple syrup
2 tablespoons brown sugar
Preheat the oven to 325. Put foil on top of a baking sheet. Mix the syrup and sugar in a bowl, then stir in the pecans, tossing to coat and transfer to the baking sheet. Bake for about 10 minutes. Separate any nuts that stick together with a fork. Let cool.
Top with pecans, maple syrup and garnish with Fresh Origins Micro Basil Cinnamon.