Blistered Persimmons with Buckwheat Honey and Candied Pecans

Serves 4

In a large ziplock or medium bowl, combine and let sit for at least 30 minutes and up to overnight:
4 Persimmons, peeled and quartered
1 pinch salt
2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground cayenne, or other chili of your choice
drizzle of toasted sesame oil, to coat (2-3 Tbs)

On a sheet pan coated with oil, add:
2-3 handfuls pecans, peeled, that have been tossed with
2-3 picnhes salt and
Drizzled with date syrup to coat (3-4 Tbs)
Place in a 350 degree F pre-heated oven until you start to smell the toasty goodness of the pecans- about 8-12 minutes.
As soon as you pull the pecans from the oven, zest 1/2 of an orange over the top and sprinkle 1 small handful (about 1 Tbs) minced rosemary over the top
Let the pecans cool until you can scrape them off of your sheet pan with a bench scraper and crumble or roughly chop them

In a hot skillet, pour the marinated persimmons in an even layer and let them sit until the down side is caramelized (a few minutes), then turn off the heat, add the juice of 1/2 a lemon and flip them so that the other sides warm, but not not over cook and become mush.

To serve:
Arrange the persimmons on a platter, topped with a drizzle of buckwheat honey, crumbled pecans, and rosemary blooms if you them.