Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
1. Cut seeds from persimmon wedges to form a small, flat top on each wedge.
2. Combine ricotta and rind in a small bowl. Arrange 1/2 teaspoon ricotta mixture on flat top of each wedge. Drizzle each with 1/4 teaspoon honey. Sprinkle evenly with mint and pecans.