Broiled Persimmons with Mascarpone

When fully ripe, persimmons have a glossy red-orange skin, similar to tomatoes', and a tangy-sweet flavour. They are available at most markets from October through March; choose fruit that is plump and slightly soft but not at all mushy.

4 ripe persimmons

Garnish:
3 Tbsp. pure honey
2 Tbsp. lime juice, freshly squeezed
crystallized ginger or turbinado raw sugar (optional)

Mascarpone:
9 oz mascarpone cheese
1 tsp. pure vanilla extract

Heat broiler, with rack 6" from heat. Slice persimmons in half crosswise. Place halves cut side up in a baking dish, and drizzle each half with honey. Broil until tops are golden brown and caramelized, 6-8 minutes. Remove from oven; immediately drizzle 1 Tbsp. lime juice over the tops.

While persimmons are broiling, whisk together mascarpone, vanilla, and remaining Tbsp. lime juice in a medium bowl. Serve persimmons hot, each half topped with a dollop of mascarpone mixture and sprinkled with ginger or raw sugar, if desired.

Makes 4 servings.