Recipe: Persimmons Poached in Pomegranate Juice with Toasted Walnuts

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This week on the Market Report, Laura Avery interviews Robert Wemischner, Professor of Baking and Pastry at Los Angeles Trade Technical College and author of The Dessert Architect. This week he’s shopping for persimmons, pomegranates and freshly harvested walnuts for a dessert he calls “late fall on a plate.”