Baked Fuji Fruit

I am a huge fan of Persimmons.  They are abundant in Sydney during the winter months.  I have however always shied away from their cousin the Fuji Fruit.

Fuji Fruit are crisp and sweet and do not have to be over ripe to be enjoyed, whereas the Persimmons have to be extremely ripe otherwise they are astringent and displeasing to the palate.

I decided to play around with the Fuji Fruit.


I quite enjoy a Baked Brie or Camembert and often pop one in the oven topped with raisins and walnuts and drizzled with maple syrup,  when I have friends round for a drink.  (Recipe Soon).  So I thought the Fuji Fruit would be a great accompaniment to the cheese and yes I was right.  It went down a treat.  Paired with a chilled dessert wine and some crisp crackers, this was a great match with the soft oozing Camembert that we served it with.

Pre heat oven to 180 degrees Celsius


4 Large Fuji Fruit
3/4 cup sugar
1 cup water
1/4 cup Vino Cotto
3 Cinnamon Quills

Remove Stalk and Cut each Fuji Fruit into quarters

Place sugar, water, Vino Cotto and Cinnamon Quills in baking dish*.  Stir to Combine.

Place Fuji Fruit into baking dish.

Bake for 30 minutes.

Once soft, spoon syrup onto Fuji Fruit and place under grill to caramelise nicely for approximately 6-8 minutes.

Serve on a Cheese Platter or as an accompaniment to a Baked Brie or Camambert.



Enjoy!