Croissant Garland with Persimon Curd Breakfast Recipe

With the festive season just around the corner, (I mean, the John Lewis ad is out so it is basically here, right?) you might be looking for some tasty but simple recipes for when the family are round. This lovely Spanish Persimon curd is so easy to make, using simple fresh ingredients.

For a festive idea, serve for breakfast with lemon icing-drizzled croissants arranged in a star shape – a spectacular treat to share!


Makes 1 jar of curd

Preparation time: 20 minutes

Cooking time: 30-45 minutes

Persimon Curd:

  • 2 Spanish Persimon
  • 2 egg yolks
  • 25g caster sugar
  • 25g butter, melted
  • Finely grated zest of 1 large lemon

To serve:

  • 6-12 fresh croissants
  • 100g icing sugar
  • 1-2tbsp lemon juice
  • A few glace cherries and rosemary sprigs
  • A little icing sugar
  • Slices of Spanish Persimon

What To Do:

  1. Remove and discard the leafy tops from the Spanish Persimon, then chop the fruit. Put into a saucepan with 250ml water and simmer for 20-25 minutes until soft. Puree with a hand-held stick blender, or in a blender. Cool for 10 minutes.
  2. In a large heatproof bowl, whisk the egg yolks and caster sugar until combined, then stir in the Persimon puree, melted butter and lemon zest.
  3. Set the bowl over a large saucepan of gently simmering water and stir with a wooden spoon until the mixture thickens – this will take 10-20 minutes. The mixture thickens more as it cools.
  4. Pour into a sterilized jar and seal with the lid. Cool, then refrigerate and use within a week.
  5. To serve, arrange the croissants in a circle, with a bowl of the Persimon curd in the centre. Mix the icing sugar and lemon juice to make a thin icing. Drizzle over the croissants and decorate with glace cherries and rosemary sprigs dusted with icing sugar. Serve with slices of Spanish Persimon.
Cook’s tip: Serve the curd with warm scones, toast or soda bread for an alternative breakfast treat.

Have you ever tried Spanish Persimmon before? They’re totally in season at the moment. What do you think to the recipe? Would love to hear if you give it a go.

Rebecca x*collaborative post


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