Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In a large bowl combine persimmon puree, sugar, egg and butter
Blend all ingredients together.
Bake at 350\u00b0 for 45 minutes.
nd beans.
Whisk together persimmon puree, milk, eggs, cinnamon, ginger
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
Sift flour and spices, add dry walnuts and raisins.
Drop by teaspoons on greased baking sheets.
Bake at 375\u00b0 for 12 to 15 minutes.
utter, eggs, liquor, and the persimmon pulp in another bowl.
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
Take the persimmon pulp that has been run through a colander and add sugar, melted butter, eggs, sour milk with 1/3 teaspoon soda dissolved in it and flour.
Bake in a moderate oven.
Prepare syrup.
ith parchment paper.
Lay persimmon slices onto the prepared baking
nother bowl, combine the chopped persimmon with 1 tbsp of flour
rom the oven; arrange the persimmon slices over the topping in
A day ahead, make the persimmon puree.
Put all ingredients
n a large bowl. Add persimmon puree, stirring until blended.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar
Add sugar to the persimmon pulp, then add beaten eggs, stirring well.
Add soda to buttermilk and stir until foaming ceases.
Add buttermilk mixture to the persimmon mixture and stir well.
sift flour, salt, and baking powder into persimmon mixture and beat well.
nonstick baking mat.
Mash persimmon pulp in a small bowl