Submitted by Valerie Novick
Remove the skin from the persimmons and cut in small cubes.
In a pan, melt the sugar, add the butter and the persimmon cubes.
Cook over high heat for a few minutes. Remove from heat and let cool.
Melt the sugar in a saucepan until it forms a light caramel. Add the orange juice.
Let it boil until slightly thickened, remove from heat, add butter and Cointreau. Let it cool.
Roll out the puff pastry with a rolling pin into a thin layer. Cut small discs with a fluted cutter.
Paint them with the beaten egg and put the persimmon compote in the middle.
Cover with another disc of puff pastry forming a ravioli, press and close.
Fry the ravioli in plenty of hot oil and then pass them to a plate with absorbent paper.
Serve the ravioli on a plate, pour the sauce and serve with the sorbet.
Garnish with mint leaves and oranges slices.