Spiced Wine Poached Persimmon (and food photography musing)

I’ve only been blogging since April and I’ll admit, my photography skills have improved a lot. I also notice how other bloggers have really stepped up their game produce stunning, professional quality food photography.

But do you ever want to put the camera down and just eat? Not let the food get cold? Not test your guests’ patience?

Or how about submitting your best effort to Tastespotting or Food Gawker, only to be rejected because they don’t meet their exclusive standards? Not focused, too saturated, under-exposed…

(by the way… are they operated by the same people? They always choose the same photos I submit…)

My response: Relax with the camera once in a while.

These are not your conventional, glossy cover shots. There isn’t food styling, lighting, or white balance adjustment involved.

This dessert is ooey, drippy and almost gory, but in my eyes, very pretty.

It doesn’t hurt that it’s also very tasty.

If you’re curious, I will be submitting these photos for kicks. I’ll update you on how it goes.

UPDATE: Whoa. These photos were accepted at Tastespotting and Foodgawker. I’ll say.

Spiced Wine Poached Persimmon

Ingredients

2 persimmons
1/2 bottle red wine
1/2 cup of orange juice
1/4 cup sugar
handful of cloves
2 cinnamon sticks
peel of 1 lemon
1 slice of ginger
Mint leaves

Directions

Score the persimmon all the way around and stud it with some cloves.
In a small saucepan, bring all the other ingredients to a boil. Lower the heat down to simmer, then gently poach the persimmon for 15 minutes. If there isn’t enough liquid to cover the fruit entirely, then turn it upside down midway through.
Remove the persimmon, drain, and place onto the serving plate.
Turn the heat to high, remove the spices, and reduce the poaching liquid to a thick syrup. This will take around 10 minutes.

Drizzle the syrup around the persimmon, garnish with mint leaves, and serve with ice cream or yogurt.
Warn your guests not to eat the cloves :)