We got some persimmons in our Bountiful Basket this week so I thought I’d experiment with them. I found this recipe on http://www.epicurious.com, “for people who love to eat”, and that’s me so I thought I’d give it a try. Bob liked them and Zach said they were ok, I didn’t really care for them but it just depends on what you like. They taste sort of like gingerbread or pumpkin, definitely good for the holidays, but I’d just rather have chocolate!
3 very ripe (very soft) Hachiya persimmons (1 1/4 pounds total)
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup oil
1 cup loosely packed dried pitted dates, finely chopped (left these out)
1 cup walnuts or pecans, finely chopped
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/8 teaspoon finely grated lemon zest
1 Preheat oven to 350. Grease and flour a 15 x 10 x 1″ baking pan (a cookie sheet with sides or a jelly roll pan).
2 Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium mesh sieve into a bowl (I used my mesh colander), using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup puree to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
3 Sift together flour, salt and spices in another small bowl.
4 Whisk together egg, sugar, oil and dates in large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
5 Spread batter evenly in baking pan and bake until golden brown and a toothpick inserted in center comes out clean, about 20 minutes. Cool completely.
6 Stir together glaze ingredients until smooth, then spread over top of cooled bars.