This is a dessert for us who always has problems choosing between the dessert and the cheese plate. The best desserts are the ones combining cheese with something sweet!
Peel the persimmon and slice into wedges. Place in a small saucepan with the sugar, lemon juice and cinnamon stick. Add vermouth until it covers the fruit. Bring to boil then let simmer on low heat for about 10 minutes. Take off the heat and let cool down.
2
Slice the orange (preferably in filets) and keep in the juice until serving.
3
Add some of the vermouth from the poaching to a small saucepan.Let it summer until it has reduced with about 1/3. Let cool down.
4
Place the poached persimmon wedges (let them drain well first) and orange segments to plates. Top with generous pieces of burrata and a bit of the reduced vermouth syrup. Finish with some (organic) orange zest. Voila!
