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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  1. 14th November 2017 / 9:14 pm

    Persimons are such interesting fruit aren’t they! I almost bought one the other day but I couldn’t think of any way to use it! I may have to try this fabulous recipe!

  2. 15th November 2017 / 6:31 am

    This looks like the breakfast of champions. Not tried persimmons before, but looks amazing

  3. Hannah
    15th November 2017 / 10:45 am

    These look great and not too hard to make. Im feeling hungry now

  4. 15th November 2017 / 11:43 am

    Have never even heard of Persimons before, let along tried them! But this looks so lovely – and im up for any excuse to have croissants for breakfast!

  5. 15th November 2017 / 2:32 pm

    Omgh this looks and sounds amazing!! I am definitely trying this recipe out!!

  6. 15th November 2017 / 10:18 pm

    I’m now going to be drizzling lemon icing over my croissants all the time. I can’t believe I’ve never drizzled them before!

  7. 17th November 2017 / 2:43 am

    This would be perfect to serve for breakfast when I have my friends staying over xxx

  8. 21st November 2017 / 8:55 pm

    Oh my gosh!
    These look DIVINE <3
    I need to try these for Christmas breakfast – The boys would love it.
    Thanks so much for sharing
    Charlotte x

  9. 23rd November 2017 / 10:46 pm

    Wow not only does this sound amazing but it looks so pretty too! It would be the perfect breakfast to really impress, I bet it’s delicious!

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