Fuyu persimmons are the variety that boasts a tomato-like shape. Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be eaten when as firm as an apple.

I like to use them in fruit compotes, the unpeeled wedges cooked in a sugar syrup of dry white wine and sugar augmented with a cinnamon stick and star anise. The made- ahead spiced fruit is delicious served atop tapioca pudding or yogurt, but my favorite is on a generous scoop of ice cream. Serve a crisp cookie with each serving, such as a butter cookie or palmier.

Fuyu Persimmon Compote Topping

Yield: 6 to 8 servings

INGREDIENTS

1 cup dry white wine

1/2 cup granulated sugar

1 star anise

Pinch salt

4 Fuyu persimmons, rinsed, dried, leaves removed, cut into wedges

For serving: ice cream and crisp cookies

DIRECTIONS

1. Bring wine, sugar, star anise, cinnamon and a pinch of salt to a boil in a medium saucepan, stirring occasionally. Reduce heat to medium-low heat and simmer for 7 minutes. Add persimmons and stir to coat fruit with syrup. Simmer, covered, until tender about 20 minutes, stirring 2 times in the process and returning lid.

2. Cool. Refrigerate until chilled; can be refrigerated covered up to two days. Serve fruit atop ice cream transferring  it with a slotted spoon.

Source: Adapted from Martha Stewart Living magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com.