Japanese Parfait

Americans have become accustomed to very sweet and sugary desserts. I love apple pie and ice cream – about once a year. I understand the sweet tooth from years of experience as a child. But I am bigger now (partially because of the extra sugar) and I don’t want or need to have dessert after (or before) every meal.

What God’s green earth has provided us for dessert is a colorful and diverse amount of fruit. There are fruits for all seasons. This was the original dessert (remember that pesky apple) and also the first form of clothing (the fig leaf). We have gotten away from fruits for dessert in favor of more elaborate and fattening concoctions full of added sugar, fat and preservatives.

Tonight I was inspired by our favorite sushi chef and friend Toshi. He served us a yummy surprise that I found incredibly satisfying. Here it is. Simple and delicious.


  • 2 Oranges, peeled and sectioned
  • 2 Japanese Persimmons, sliced
  • 1/4 Cup Plume Wine


  • Paring Knife
  1. Peel the fruit and arrange it artfully on two plates. Currently the persimmons are still a little hard and under ripe. According to Toshi, if you put them in a warm place for a few days they ripen perfectly.
  2. Drizzle the plume wine over.
  3. Serve with a little more plume wine, saki or kisses from your misses.

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