Michael Smith & Debbie Gold
Co-Executive Chefs, Forty Sardines
Kansas City, Missouri

Warm Persimmon and Apple "Pot Pie"
Adapted from Michael Smith and Debbie Gold

Yield: 8 servings

Tip: Ripe persimmons are now in season and you should be able to find them ripe. A ripe persimmon should be very soft to the touch, but not oozing. If your persimmon is hard, place it in a brown paper bag and freeze it overnight. When the persimmon defrosts, it will be soft.

5 Golden Delicious apples
4 ripe persimmons
1/2 cup vanilla bean simple syrup
3/4 cup pastry cream
10 egg whites
1/2 cup sugar

Peel and dice the apples into 1/4-inch squares. Set aside.

Cut the persimmons open and scoop the pulp from the skins. Place the pulp in a small pot with the simple syrup and cook over medium heat for 5 minutes. Add apples and pull off the heat.

To prepare the pot pie, place pastry cream in a medium salad bowl and set aside. Whip egg whites with sugar to make a strong meringue. Fold the pastry cream into the meringue. Mix well but carefully. Divide the apple and persimmon mixture evenly among 8 buttered and sugared soufflé baking cups. Spoon the meringue over the persimmon mix similar to a soufflé. The soufflé cup should be filled with more persimmon mix than meringue. The meringue acts as a topping to the fruit.

Place the pot pies in a 400°F oven and bake for 6 minutes or until the meringue sets firm and golden.
Sprinkle with powdered sugar and serve immediately.

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