I will be making a triple fruit trifle for Thanksgiving, tonight. I am using Bosc pears, green apples, and Fuyu persimmons.
I LOVE persimmons and have a ton of them in my kitchen that I usually eat as naturally sweet treats. However, I've never baked them before and am wondering if I should bake them with the skins on. I plan to spice and sugar them, and bake them in the oven for their own flavored layers in my trifle.
Will the skin soften when it bakes or will it remain similar to the way it is when raw?