Persimmons in Spiced Syrah Syrup

Persimmons in Spiced Syrah Syrup

This ruby-hued dessert makes a refreshing finish to a rich meal. Enjoy it cold in dessert bowls, spooned over ice cream, or as a topping for Spiced Persimmon Bundt Cake with Yogurt Cream.

  • 4Servings


  • 1 cup Syrah wine
  • 1/2 cup sugar
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 1-inch piece vanilla bean
  • 2 slices lemon, seeded
  • 3 ripe Fuyu persimmons
  • 2 Tbs. minced candied ginger
  • Thinly sliced mint leaves


1. Bring wine, 1/4 cup water, sugar, cloves, cinnamon stick, vanilla bean, and lemon slices to a boil in medium saucepan. Reduce heat to medium-low, and simmer 18 minutes. Strain, and discard solids.

2. Remove leathery brown stem tops from persimmons, and slice fruit into wedges. Add persimmons to warm Syrah syrup. Cool, cover, and refrigerate 4 hours, or overnight, turning fruit occasionally. Serve garnished with candied ginger and mint leaves.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 54 g
  • Fat Content: 0.5 g
  • Fiber Content: 5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 8 mg
  • Sugar Content: 44 g