Japanese Persimmon Pudding with Whipped Cream

Using a vegetable slicer, slice the persimmon into very thin pieces

Set aside

In a 10.5-inch microwave-safe bowl, combine the sugar and water, add the reserved persimmon slices, and mix well again

Cover and microwave at high power until the persimmon is soft and the syrup is thick (about 10 minutes)

Remove from oven

Sprinkle with ground cinnamon and drizzle with heavy cream

Let cool, transfer to a large plate, and serve immediately

205 calories per serving