Preheat oven to 400\u00b0F. Cut 4 - 14 square inch pieces of parchment paper.
Distribute persimmons between pieces of parchment paper. Top with lime slices and ginger. Drizzle with honey. Fold into a parcel. Place on 2 baking trays. Bake for 15 mins, or until persimmons are soft.
Serve opened parcels topped with frozen yogurt and lime zest.
eat until hot and saute persimmons until lightly browned and softened
Combine salad greens, persimmons, and hazelnuts in a large bowl.
Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
50\u00b0.
Wash the persimmons under cold running water.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
Preheat an oven to 375 degrees F (190 degrees C).
Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
br>Fatten it with mashed persimmons and warm water for a
auce pan. Simmer, covered, until persimmons are soft. Stirring frequently to
Note: Persimmons MUST freeze to become gelatin
he pecan pie bars and persimmons and then gently fold the
Scrape the ginger and slice it thinly.
Add the water and simmer for 1 1/2 hours.
Remove the ginger and add the sugar to the liquid; boil for 5 minutes and cool.
Carefully remove the seeds from the persimmons and replace them with pine nuts.
Add the persimmons to the syrup and allow it to stand for 5 hours. Chill the punch and serve it in a bowl with pine nuts and cinnamon sprinkled on top.
Place persimmons into a slow cooker; amount
Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.
r pull off stems from persimmons; discard stems.
If Fuyu
Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.
Heat oven to 350\u00b0.
Mix together the persimmons and baking soda; set aside.
Mix together the butter, sugar, vanilla and lemon juice; set aside.
Mix together the flour, salt, cinnamon, nutmeg and cloves; set aside.
Blend butter mixture with flour mixture. Add persimmon mixture.
Add raisins and nuts.
Put in 1 large loaf pan or 2 small loaf pans.
Bake at 350\u00b0 for 50 minutes for large loaf or 30 minutes for small loaves.
an. Add the pineapple and persimmons to the skillet and cook
lour Bundt pan.
Peel persimmons.
Press pulp through coarse
ach pan.
Cut the persimmons in half and remove and
Preheat oven to 350 degrees.
Grease cookie sheet or use parchment paper.
Peel and stem the persimmons then process them in food processor or blender.
Blend all dry ingredients together. Beat in eggs and persimmon pulp.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
Options: Add chocolate chips, nuts or/and raisins as desired.