Honey-Soaked Persimmons with Camembert and Sea Salt

Name: Honey-Soaked Persimmons with Camembert and Sea Salt
Total time: 30 min
Ingredients: 2 tablespoons honey, plus more for garnish; 4 fuyu persimmons, very thinly sliced or mandolined; 1 wheel (~200) grams Camembert; Flaky sea salt, for garnish

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Makes 6 to 8 servings 1x

Time 30 minutes

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Ingredients

2 tablespoons honey, plus more for garnish
4 fuyu persimmons, very thinly sliced or mandolined
1 wheel (~200) grams Camembert
Flaky sea salt, for garnish

Instructions

In a large, open airtight container, add water and honey and stir to combine. Add persimmons to the mixture (which will help prevent oxidization), make sure they’re submerged, then seal and transfer to the refrigerator for 2-12 hours. 30 minutes before ready to eat, remove camembert from the refrigerator and halve and slice the wheel into thin triangles to give it time to come to room temperature for the best flavor. When ready to eat, drain and dry the persimmons and arrange them on a platter. Top with camembert, a drizzle of honey, and flaky sea salt, to taste.