Braised fruits with honey and spices

Braised fruits such as apples and persimmon in this recipe are slightly sweet due to honey and somehow spicy thanks to spices (cinnamon and ginger). This recipe was made as a side dish for a white meat such as rabbit :-) but if you prefer to eat it as a light dessert (!) you can :-) as these fruits are really delicious and have still some character thanks to spices :-)

In two words:

“Stop talking, friend Sancho, replied don Quichotte, the Art of the war is full of the whims of fate; it’s perpetual inconsistency”

To Start...

difficulty easy
cooking - 15′
serves - 3


  • 2 apples of medium size
  • 1 persimmon of medium size
  • 10gr of unsalted butter
  • 2 teaspoons of honey
  • 1/3 of a cinnamon stick
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of fleur de sel or coarse salt (not to use when eaten as dessert)
  • 50ml of apple cider (not sweet)


  • Wash, remove the heart, and peel apples by cutting them in half first
  • Slice the apples in vertical slices of a width of 1cm and then slice them vertically in half to create apple sticks
  • Wash the persimmon and slice it in two parts
  • Peel the persimmon by removing gently their skin
  • Slice the persimmons in vertical slices of a width of 1cm and then in two vertically to create persimmons sticks
  • Heat-up a wok
  • Add the butter and stir until it becomes very slightly brown
  • Add the honey and stir a little bit
  • Add the spices and stir until they release their aromas
  • Add the fruits and stir gently to coat them with butter, honey and spices
  • Add the apple cider, turn the heat up to high, and wait until it evaporates a little
  • Put a lid on and cook for 3’-5’
  • Remove the lid, continue to cook on medium heat, or even a bit high, and stir gently from time to time
  • You should cook the fruits until they become moist but keep a bit their crunchiness
  • If you are going to use the braised fruits as a side dish for the rabbit with honey and spices, add the fruits on the side and pour some sauce on top
  • If you are going to use the braised fruits like a dessert, you should sprinkle a little bit of cinnamon on top
  • Serve et enjoy!

What’s the story behind this recipe?

I had the idea to use persimmon for this recipe thanks to our neighbour M. Jean who brought us a lot the other day. I already knew about persimmon when I was living in Paris thanks to my veggies and fruits merchant who had spoken to me about this exotic fruit and persuaded me to taste it  I did not like it much because it is a bit acidulous and this was due to the fact that I eat it when it was not mature enough because as our neighbour explained me and showed me, you should really leave it mature a lot and then eat it. If you do so the fruit is delicious, even fabulous. Try it  It’s easy to find it in stores that sell organic food.

Nevertheless, if you are going to cook it as in this recipe, you should use fruits that are not mature because cooking turn them more soft so if the fruit is already mature then the cooked version will not be good ;)

Your turn to try it and tell me about it :) 


I had the inspiration to use this mix of spices thanks to a recipe I found on the French blog Papilles & Pupilles but I have completely changed the cooking method as I used a cinnamon stick because it’s used quite often in the Indian cuisine and the result is great, and then I used a wok to cook the fruits because the heat is spread in a more interesting way for braising the fruits :) Here you go, now you know everything :

What you do not know is that in French the persimmon is called kaki and kaki in Greek means “the bad guys”, it’s written kakoi but it’s pronounced without the o! but when I tasted the fruit mature enough the bad guys were not in my mind at all :) It’s so f... good :) But still I find the this coincidence in pronunciation very fanny :) 

o-o C'est si bon ! o-o

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