For Food editor Peggy Grodinsky, the hours leading up to the holiday feast were calm. Too calm.

This recipe maintains what you like about the original, but it opts for something healthier.

And it’s how you choose to use the condiment that makes it fun.

This time it’s topped with an underappreciated fruit called persimmon.

It’s great to have around if you’re hosting guests, too.

It’s a dish that can easily become a meal’s centerpiece.