Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper.

In a small bowl, stir together brown sugar, cloves and cinnamon.

Cut off the tops (stems) of persimmons and thinly slice vertically. Slices should be about 1/8 of an inch thick. Colorful skins can stay on.

Roll out puff pastry directly onto parchment paper and gently pull ends to make a rustic circle. Fold up edges to form a rim.

Baste butter onto base of pastry. Arrange sliced persimmon.

Bake for 13-15 minutes or until edges of pastry are lightly browned and brown sugar has melted. Brown sugar may bubble over the edges; that is okay.

Remove and serve immediately with vanilla bean ice cream.