Whipped Bella Capra Chèvre and Brandied Brown Sugar Persimmons

Whipped Bella Capra Chèvre and Brandied Brown Sugar Persimmons is a simple yet elegant way to enjoy our fresh goat cheese—whipped until smooth and topped with warm, caramelized persimmons finished in brandy. Garnished with marcona almonds and pomegranate seeds, this dish brings together creamy, sweet, and crunchy in every bite.

Ingredients

4 oz Bella Capra Chèvre
2 tablespoons Sierra Nevada Organic Vat Cultured Euro-Style Salted Butter
2 fuyu persimmons (medium ripe)
2 tablespoons dark brown sugar
3 tablespoons olive oil
1 tablespoon crushed marcona almonds
1/2 tablespoon pomegranate seeds
1 tablespoon brandy

Directions

Whip Bella Capra fresh goat cheese with olive oil until smooth and creamy. Smear onto plate or small bowl.
Peel persimmons and cut into small chunks. Caramelize them with butter and brown sugar for about 3 minutes.
Add brandy and finish cooking while mixing for 2 minutes. Pour over goat cheese.
Finish with crushed marcona almonds and pomegranate seeds. Garnish with sage or mint leaves.

Whipped Bella Capra Chèvre and Brandied Brown Sugar Persimmons

Dessert & Drinks

20 min

Serves: 2

Print Recipe

Ingredients

Directions

Whip Bella Capra fresh goat cheese with olive oil until smooth and creamy. Smear onto plate or small bowl.
Peel persimmons and cut into small chunks. Caramelize them with butter and brown sugar for about 3 minutes.
Add brandy and finish cooking while mixing for 2 minutes. Pour over goat cheese.
Finish with crushed marcona almonds and pomegranate seeds. Garnish with sage or mint leaves.