Berries may be the star of the summer, but in the winter, try the often-overlooked pomegranate and persimmon. At Urban Solace, Chef Matt Gordon is highlighting the antioxidant-packed seasonal fruits in his Persimmon Pomegranate Tart, which starts with freshly rolled pie dough that’s piped with a cream cheese, vanilla, egg, and sugar filling, then topped with roasted, brandy-glazed persimmons. It’s served with a scoop of buttermilk gelato, pomegranate seeds, and a drizzle of pomegranate reduction syrup.
3823 30th Street, North Park
Sweet Spot: Persimmon Pomegranate Tart
Photo by Paul Body
