What can I make with persimmons other than persimmon pudding?!
Prep: 25 minutes
Bake: 40 minutes
Ingredients
2 large Hachiya or Fuyu persimmons (about 1 pound)
1-1/4 cups sugar
3/4 teaspoon pumpkin pie spice or apple pie spice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/3 cup butter, softened
1 egg
1 teaspoon vanilla
1/4 cup milk
1/4 cup all-purpose flour
Whipped cream (optional)
Chopped persimmon (optional)
Fresh mint leaves (optional)
2 tablespoons butter
Directions
1. If using Hachiya persimmons, cut in half and scoop out pulp, discarding skin and seeds. Mash with fork until smooth (you should have about 1 to 1-1/4 cups of puree). For Fuyu persimmons, rinse skin, then discard stem ends and seeds. Slice into 1/2-inch-thick slices (you should have about 2 cups).
2. Combine the prepared persimmon, 1/4 cup of the sugar, and 1/4 teaspoon of the pumpkin pie spice. Set aside. Grease bottom and about 1/2 inch up sides of an 8x8x2-inch baking pan; set aside. In a small bowl combine the 1-1/2 cups flour and the baking powder; set aside.
3. In a large mixing bowl beat the 1/3 cup butter with an electric mixer on medium speed for 30 seconds. Add 2/3 cup of the remaining sugar. Beat until well combined. Add egg and vanilla. Beat well. Add flour mixture and milk alternately to beaten egg mixture, beating on low speed after each addition just until smooth.
4. Spread about three-fourths of the batter into the prepared pan. Gently spoon the persimmon mixture evenly over the batter. Using a spoon, drop remaining batter into small mounds on top of the filling, forming a diagonal pattern, if desired.
5. Combine the 1/4 cup flour, the remaining sugar, and the remaining pumpkin pie spice. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
6. Bake in a 350 degree F for 40 to 45 minutes or until golden and a wooden toothpick inserted in center comes out clean. Let stand 10 minutes. Cut into squares to serve. Serve warm with dollops of whipped cream and chopped persimmon, if desired. Garnish with fresh mint leaves, if desired. Makes 9 servings.
Make-Ahead Tip: Make and bake coffee cake as directed; cool completely. Place coffee cake in an airtight container or bag and freeze for up to 3 months. Before serving, wrap coffee cake in foil and bake in a 300 degree F oven about 25 minutes or until warm.
New Cranberry Sauce
Prep: 10 minutes
Cook: 20 minutes
Ingredients
1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
1 12-oz. bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 tsp. ground ginger
1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional)
Directions
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
PERSIMMON COOKIES
1 cup sugar
3/4 cup butter
2 eggs
1 cup persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour
1/2 cup raisins
1/2 cup nuts
Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.
CHEROKEE PERSIMMON CAKE
1 cup persimmon pulp
1/2 cup sugar
1 egg
Butter, size of walnut
1 cup flour
1 tsp. baking powder
1/2 tsp. soda
Combine persimmon pulp, sugar, egg, butter, flour, baking powder and soda. Mix well and pour into a well-greased and floured pan. Bake about 40 minutes in a moderate oven (350 degrees).
CHOCO PERSIMMON COOKIES
1/2 cup butter
2 cups sugar
2 eggs
2 cups persimmon pulp, mixed with 2 tsp. soda
4 cups flour
2 tsp. cinnamon
1 tsp. each cloves & nutmeg
2 cups raisins
2 cups walnuts
1 (16 oz.) pkg. chocolate chips
Cream sugar, butter and eggs; beat well. Add persimmon pulp. Mix spices with flour and add to egg mixture blending well. Add raisins, nuts and chips. Drop by teaspoonful onto cookie sheet. Bake 9-11 minutes. Cool on racks.
Answers: Persimmon Streusel Cake
Prep: 25 minutes
Bake: 40 minutes
Ingredients
2 large Hachiya or Fuyu persimmons (about 1 pound)
1-1/4 cups sugar
3/4 teaspoon pumpkin pie spice or apple pie spice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/3 cup butter, softened
1 egg
1 teaspoon vanilla
1/4 cup milk
1/4 cup all-purpose flour
Whipped cream (optional)
Chopped persimmon (optional)
Fresh mint leaves (optional)
2 tablespoons butter
Directions
1. If using Hachiya persimmons, cut in half and scoop out pulp, discarding skin and seeds. Mash with fork until smooth (you should have about 1 to 1-1/4 cups of puree). For Fuyu persimmons, rinse skin, then discard stem ends and seeds. Slice into 1/2-inch-thick slices (you should have about 2 cups).
2. Combine the prepared persimmon, 1/4 cup of the sugar, and 1/4 teaspoon of the pumpkin pie spice. Set aside. Grease bottom and about 1/2 inch up sides of an 8x8x2-inch baking pan; set aside. In a small bowl combine the 1-1/2 cups flour and the baking powder; set aside.
3. In a large mixing bowl beat the 1/3 cup butter with an electric mixer on medium speed for 30 seconds. Add 2/3 cup of the remaining sugar. Beat until well combined. Add egg and vanilla. Beat well. Add flour mixture and milk alternately to beaten egg mixture, beating on low speed after each addition just until smooth.
4. Spread about three-fourths of the batter into the prepared pan. Gently spoon the persimmon mixture evenly over the batter. Using a spoon, drop remaining batter into small mounds on top of the filling, forming a diagonal pattern, if desired.
5. Combine the 1/4 cup flour, the remaining sugar, and the remaining pumpkin pie spice. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
6. Bake in a 350 degree F for 40 to 45 minutes or until golden and a wooden toothpick inserted in center comes out clean. Let stand 10 minutes. Cut into squares to serve. Serve warm with dollops of whipped cream and chopped persimmon, if desired. Garnish with fresh mint leaves, if desired. Makes 9 servings.
Make-Ahead Tip: Make and bake coffee cake as directed; cool completely. Place coffee cake in an airtight container or bag and freeze for up to 3 months. Before serving, wrap coffee cake in foil and bake in a 300 degree F oven about 25 minutes or until warm.
New Cranberry Sauce
Prep: 10 minutes
Cook: 20 minutes
Ingredients
1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
1 12-oz. bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 tsp. ground ginger
1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional)
Directions
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
PERSIMMON COOKIES
1 cup sugar
3/4 cup butter
2 eggs
1 cup persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour
1/2 cup raisins
1/2 cup nuts
Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.
CHEROKEE PERSIMMON CAKE
1 cup persimmon pulp
1/2 cup sugar
1 egg
Butter, size of walnut
1 cup flour
1 tsp. baking powder
1/2 tsp. soda
Combine persimmon pulp, sugar, egg, butter, flour, baking powder and soda. Mix well and pour into a well-greased and floured pan. Bake about 40 minutes in a moderate oven (350 degrees).
CHOCO PERSIMMON COOKIES
1/2 cup butter
2 cups sugar
2 eggs
2 cups persimmon pulp, mixed with 2 tsp. soda
4 cups flour
2 tsp. cinnamon
1 tsp. each cloves & nutmeg
2 cups raisins
2 cups walnuts
1 (16 oz.) pkg. chocolate chips
Cream sugar, butter and eggs; beat well. Add persimmon pulp. Mix spices with flour and add to egg mixture blending well. Add raisins, nuts and chips. Drop by teaspoonful onto cookie sheet. Bake 9-11 minutes. Cool on racks.
Persimmon cookies!
You can use persimmons in salads.
Very ripe persimmons are good raw with plain yogurt.
persimmon cookies at this site
http://allrecipes.com/Recipe/Persimmon-C...
Persimmon cake at this site http://www.nevadaweb.com/owc/html/persim...
A long gone friend used them to make her house smell of apples..
Any fruit can used as a substitute ???
just expirement// Make a puree,, adapt a pumpkin pie..
As a chef I used them for chutneys in a tomato based sauce like ketchup, a bit on the spicy size, and like with pineapple skins, I soak them in vinegar for a flavoured vinegar and they are useful for marinating tougher cuts of meat like beef and pork, they have the same type of enzyme as papaya's
The streudel idea sounds good and even dehydrating them and using them later, like mangos and other dired fruits they are great in the winter for snacking even making fruit leathers.