Mascarpone and persimmon verrines with caramelized pistachios | Dessert, Yogurt, Nuts

1Using a paring knife, remove the persimmon stems. Cut fruit into wedges.

2Place persimmon wedges and cranberry juice in a saucepan. Bring to a boil and reduce heat to low. Continue cooking about 10 minutes, or until persimmons are very tender.

3In the meantime, preheat broiler. Place the rack in the middle of the oven.

4Line a baking sheet with parchment paper. Set aside.

5Use a potato masher to reduce the cooked persimmons to the texture of a compote. Add vanilla, mix, and refrigerate.

6Use a bread knife to cut eight 3-mm (1/10-inch) slices of bread. Cut again, lengthwise to make finger shapes.

7Use a basting brush to spread about 45 mL (3 tbsp.) of maple syrup on both sides of the bread fingers. Place on a baking sheet and bake about 10 minutes, turning halfway through baking, until golden and crisp. Cool before serving.

8In the meantime, prepare caramelized pistachios. Place pistachios in a non-stick skillet with 30 mL (2 tbsp.) maple syrup. Cook over high heat about 5 minutes, mixing continually with a spatula, until syrup is completely evaporated. Set aside.

9Place cheese and yogurt in a food processor. Mix until well blended.

10Using a fine grater, zest about half the orange. Squeeze the orange to remove the juice. Add zest, juice, and remaining maple syrup to cheese-yogurt mixture. Mix again.

11Arrange the glasses. Place a level spoonful of cheese mixture in the bottom of a transparent glass. Follow with the same amount of persimmon purée on top and alternate layers, finishing with a spoonful of mascarpone mixture.

12Sprinkle with caramelized pistachios and stand two orange bread fingers into the mixture as garnish.

13Repeat two last steps for other glasses and then serve.