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.
ith butter.
Pour the persimmon mixture into the pan.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
*Be sure to use the common wild purple violet, not the American violet (often grown as a houseplant).
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
br>For Foie Gras with Wild Mushroom Mixture:
For the
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Uncle Bens Brown & Wild Rice Mushroom Directions:
Using
Beat eggs, sugar and persimmon pulp in a large bowl.<
ugar and proceed with the recipe. You can also use whipped
lossy layer coating pan and wild mushrooms. Remove from heat and
small package of mixed wild mushrooms that include porcinis). To
lump' as the original recipe has the flour at the
Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
Makes 2 6 1/2 by 10 or one large pan.
To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
nd a teaspoon of apricot jam.
Place in 350\u00b0
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch; add to first mixture.
Line a pie pan with pastry; fill with mixture.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 50 to 60 minutes.
Combine sugar, oil, eggs and vanilla.
Mix well.
Sift together flour, salt and spices.
Combine buttermilk and baking soda.
Add sifted ingredients to first mixture alternately with buttermilk.
Add persimmon pulp and mix well.
Stir in nuts.
Pour batter into greased and floured tube pan.
Bake at 300\u00b0 for 75 minutes.
Cool and frost with Buttermilk Frosting (recipe follows).
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As