Fuyu persimmons are the variety that boasts a tomato-like shape. Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be eaten when as firm as an apple. I like to use them in fruit compotes, the unpeeled wedges cooked in a sugar syrup of dry white wine and sugar augmented with a cinnamon stick and star anise. The made- ahead spiced fruit is delicious served atop tapioca pudding or yogurt, but my favorite is on a generous scoop of ice cream. Serve a crisp cookie with each serving, such as a butter cookie or palmier. Fuyu Persimmon Compote Topping Yield: 6 to 8 servings INGREDIENTS 1 cup dry white wine 1/2 cup granulated sugar 1 star anise Pinch salt 4 Fuyu persimmons, rinsed, dried, leaves removed, cut into wedges For serving: ice cream and crisp cookies DIRECTIONS 1. Bring wine, sugar, star anise, cinnamon and a pinch of salt to a boil in a medium saucepan, stirring occasionally. Reduce heat to medium-low heat and simmer for 7 minutes. Add persimmons and stir to coat fruit with syrup. Simmer, covered, until tender about 20 minutes, stirring 2 times in the process and returning lid. 2. Cool. Refrigerate until chilled; can be refrigerated covered up to two days. Serve fruit atop ice cream transferring  it with a slotted spoon. Source: Adapted from Martha Stewart Living magazine Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com.