Persimmons Grand Marnier

November 24, 2012

Persimmons Grand Marnier

A while back, I got together with my good friend Eric Gower of Breakaway Cook and we shot a bunch of his favorite recipes for his second cookbook, The Breakaway Cook, and this easy dessert was one of my favorites. The beauty and simplicity of the recipe is divine.  I highly encourage you to try the rest of them!


  • 1 tablespoon unsalted butter
  • Dash of ground cinnamon
  • 2 Fuyu persimmons, peeled and sliced into irregular shapes
  • About 2 tablespoons Grand Marnier, plus more for serving


  1. Melt the butter in a small saucepan over medium-high heat, and add the cinnamon and persimmon pieces.  Saute for a few minutes.
  2. Add liqueur, being careful of the dramatic high flame that will result.
  3. Transfer to a warm plate and serve.  Add and extra splash of grand Marnier if you like!

See full post here: Annabelle Breakey Photography :: Blog2012-12-25.