Simple pleasures are the best when they also take under five minutes to prepare. By using the already “jammy” persimmon pulp and giving a little bit of texture to an otherwise “meh” croissant, you’ve got the perfect breakfast with coffee or a snack with some tea. Plus, brown sugar! Yum!
2 hachiya persimmons, fully ripe
1 tablespoon dark brown sugar
2 tablespoons butter
Scoop out the pulp of the persimmon with a spoon and using a fork, chop it until it is the same smooth texture (some lumps are fine). Chuck it in a bowl and add the brown sugar, stir to combine. Congrats! Your jam is done.
Meanwhile, slice your croissants in half lengthwise and spread each side with butter. Heat a pan over medium heat and add the croissants, butter side down. With a spatula, press the croissants until brown and crisp, about a minute.
Spread with Persimmon Jam and enjoy!