Melt the butter in a skillet and add the diced persimmon, honey, and a pinch of cinnamon or ginger. Cook until glossy and lightly caramelized. Remove from heat to cool slightly.

Lay the puff pastry on parchment paper. Place the wheel of brie in the center.

Cut the puff pastry around the brie into 1-inch strips, like sun rays. Remove the brie. Spoon the warm persimmon mixture into a small circle in the center, then put the brie back on top.

Twist each strip a couple of times and lay it back down to form a braided wreath around the cheese.

Brush the pastry with egg wash.

Bake at 400°F for 22–26 minutes, or until the pastry is puffed and deep golden and the brie inside is melty.

Thinly slice the second persimmon into half-moon slices.

Once the brie comes out of the oven, fan the persimmon slices across the top.

Scatter with pomegranate arils, drizzle with honey, and serve warm.