- Using a paring knife, remove the persimmon stems. Cut fruit into wedges.
- Place persimmon wedges and cranberry juice in a saucepan. Bring to a boil and reduce heat to low. Continue cooking about 10 minutes, or until persimmons are very tender.
- In the meantime, preheat broiler. Place the rack in the middle of the oven.
- Line a baking sheet with parchment paper. Set aside.
- Use a potato masher to reduce the cooked persimmons to the texture of a compote. Add vanilla, mix, and refrigerate.
- Use a bread knife to cut eight 3-mm (1/10-inch) slices of bread. Cut again, lengthwise to make finger shapes.
- Use a basting brush to spread about 45 mL (3 tbsp.) of maple syrup on both sides of the bread fingers. Place on a baking sheet and bake about 10 minutes, turning halfway through baking, until golden and crisp. Cool before serving.
- In the meantime, prepare caramelized pistachios. Place pistachios in a non-stick skillet with 30 mL (2 tbsp.) maple syrup. Cook over high heat about 5 minutes, mixing continually with a spatula, until syrup is completely evaporated. Set aside.
- Place cheese and yogurt in a food processor. Mix until well blended.
- Using a fine grater, zest about half the orange. Squeeze the orange to remove the juice. Add zest, juice, and remaining maple syrup to cheese-yogurt mixture. Mix again.
- Arrange the glasses. Place a level spoonful of cheese mixture in the bottom of a transparent glass. Follow with the same amount of persimmon purée on top and alternate layers, finishing with a spoonful of mascarpone mixture.
- Sprinkle with caramelized pistachios and stand two orange bread fingers into the mixture as garnish.
- Repeat two last steps for other glasses and then serve.
CHEF'S SECRET: To speed up prep time, you can prepare the persimmons, pistachios, and mascarpone mixture a day ahead!