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!

INGREDIENTS

[INFO] For 4

2 hachiya persimmons, fully ripe

1 tablespoon dark brown sugar

4 croissants

2 tablespoons butter

DIRECTIONS

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!