Whipped Brie with Caramelized Persimmons

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Whipped Brie with Caramelized Persimmons

Holiday hosting just got easier (and more impressive!). This Whipped Brie with Caramelized Persimmons strikes the perfect balance of elegant and effortless, offering a show-stopping centerpiece that comes together quickly.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings: to 8

Author: Jamie Vespa MS, RD

Equipment

Food processor
Large skillet

Ingredients

8- to 10 ounces Brie cheese (I recommend double or triple cream brie)
2 Tbsp. heavy cream
1 Tbsp. honey
2 Fuyu persimmons (no need to peel)
2 Tbsp. butter
1 Tbsp. brown sugar
1/2 tsp. ground cinnamon
Kosher salt to taste
2 tsp. fresh lemon juice (from 1 lemon)
2 to 3 Tbsp. finely chopped pistachios (ideally roasted, salted pistachios)
For serving: sturdy crackers (I like a fruit and nut cracker or rosemary cracker), or toasted baguette/crostini

Instructions

Prepare Brie. Remove most of the rind from Brie either by scraping or slicing it off with a knife. Tear or cut Brie into chunks and place in a food processor. Process on HIGH speed for 5 minutes, until light and fluffy. (It will clump into a ball at first but just trust the process!)
Add heavy cream and honey and process again on HIGH speed for 2 more minutes. The consistency should be light, smooth, and spreadable.
Caramelize Persimmons. Slice persimmons crosswise into thin slices. Cut each slice into quarters.
Melt butter in a large skillet over medium heat. Add persimmons and gently cook until softened, about 5 to 6 minutes. (Reduce heat to medium-low if they start browning.)
Add brown sugar, cinnamon, and a pinch of salt. Continue cooking until caramelized and jammy, about 2 to 3 more minutes. Squeeze in fresh lemon juice.
Assemble. Spread whipped brie on a serving platter and spoon caramelized persimmons overtop, along with any residual butter/juices in the pan. Sprinkle pistachios overtop and serve warm or closer to room temperature.

Notes

Serve warm (or at room temp) so the brie stays soft and spreadable and the persimmons remain glossy and jammy. Add the pistachios right before serving so they maintain their crunch.
If you prefer baked brie over whipped, place the wheel of brie in a small baking dish and warm at 350ºF for 10 to 15 minutes before topping with the persimmons and pistachios.
Fruit alternatives. If you can't find persimmons, figs, pears, or apples will also work. Just follow the recipe as written for caramelizing.
Make-Ahead. The brie can be whipped 24 hours in advance and refrigerated until ready to serve. I suggest removing it from the fridge about 30 to 60 minutes before serving and stirring well to restore its fluffy texture. You can also caramelize the persimmons in advance, however I do suggest reheating them until glossy and spoonable again before serving.
Store. Place leftovers in an airtight container and refrigerate for up to 5 days. The cheese will firm up but softens quickly at room temperature. The persimmons can be warmed separately or enjoyed chilled.

Nutrition