ith butter.
Pour the persimmon mixture into the pan.
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.
Beat eggs, sugar and persimmon pulp in a large bowl.<
small package of mixed wild mushrooms that include porcinis). To
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.
ut before pureeing. * The original recipes suggested leaving it half-pureed
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
In a large bowl combine persimmon puree, sugar, egg and butter
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
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.
ith parchment paper.
Lay persimmon slices onto the prepared baking
nother bowl, combine the chopped persimmon with 1 tbsp of flour
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.
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.
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar