Persimmon Cake

Preheat oven to 350 degrees. Prepare pan(s) as directed.

Mix according to box directions:

1 box yellow or butter cake mix (2 layer)

Stir in:

112tsp. cinnamon

112 cups chopped pecans (optional)

1 cups Persimmon pulp

Bake 5-10 minutes longer than time on box (cake will be moist).

Persimmon Frosting

Cream together:

112 cups softened butter

1 box powdered sugar

1/3 cups Persimmon pulp

112tsp. vanilla extract

Spread on cooled cake.

Lemon Persimmon Jello

6 oz. lemon

2 med. size

1 med. size

Several red

Prepare lemon Jello according to recipe on box, except using pineapple juice as part of liquid. Let Jello set until it

begins to get syrupy, stir in fruits and chill until set.

Jello

Persimmon, chopped

can crushed pineapple

maraschino cherries, chopped

Persimmon Fudge

In a saucepan combine:

1 cups Persimmon pulp

3/4 cups margarine

213 cups evaporated milk

3 cups sugar

Bring to boil, stirring constantly until mixture gets to soft ball stage

(232-238 degrees on candy thermometer).

Remove from heat and add:

2 cups marshmallow cream

2 cups powdered sugar, sifted

1 tsp. vanilla

1 cups nuts (optional)

Blend well; pour into greased pan. Cool; cut into squares.

Persimmons and Hazelnuts

Ingredients

• 2 large Fuyu persimmons
• Hazelnut oil
• 1 1/2 cups warm hazelnuts

Preparation

Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.

Persimmon Chutney

yield: Makes about 1 3/4 cups
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Ingredients

• 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
• 2 tablespoons minced white onion, rinsed, drained
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon minced fresh basil
• 2 teaspoons minced seeded serrano chile
• 2 teaspoons minced fresh mint
• 1 teaspoon minced peeled fresh ginger

Preparation

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Maple Persimmon Cheesecake with Pecan Crust

Servings: Makes about 12 servings.

Ingredients

Crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
3 tablespoons maple sugar
3 tablespoons butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 cup maple sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup pureed ripe persimmon
3 eggs
Toasted pecans and/or maple sugar candies for garnish

Preparation

Heat the oven to 325. Combine the crusts ingredients, mixing well, and press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool. Reduce the oven temperature to 300.

With an electric mixer on low speed, blend the cream cheese, sugar, flour, and spice. Add the the persimmon and eggs and blend well. Pour the batter into the crust-lined pan.

Bake at 300 for 1 hour. Then turn off the heat and leave the cheesecake in the oven until it's set, 30 minutes or more. Then chill it.

Lemon-Glazed Persimmon Bars

yield: Makes 32 bars

Ingredients

For bars

• 3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon baking soda
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1 large egg
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup loosely packed dried pitted dates (5 oz), finely chopped
• 1 cup walnuts or pecans (3 1/2 oz), finely chopped

For glaze

• 1 cup confectioners sugar
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon finely grated fresh lemon zest

Preparation

Make bars:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
Sift together flour, salt, and spices in another small bowl.
Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.

Glaze and cut bars:
Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.
Cooks' note: Bars keep in an airtight container 3 days.

Rice Pudding with Persimmons and Dried Cranberries

yield: Makes 6 servings

Hachiya persimmon puree flavors the pudding; using arborio (the starchy, short-grained risotto rice) gives it an especially tender, creamy texture.

Ingredients

• 2 medium-size ripe Hachiya persimmons

• 3 1/2 cups whole milk
• 2/3 cup arborio rice
• 1/4 cup honey
• 3 tablespoons sugar
• 1 1/2 teaspoons grated orange peel
• 1/4 teaspoon salt

• 1/2 cup dried cranberries

Preparation

Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Bosc Pears in Rosé Wine with Persimmon Ice Cream

Yield: Makes 6 servings

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

Ingredients

• 1 tablespoon butter
• 3 firm but ripe medium Bosc pears, peeled, halved, cored
• 6 fresh thyme sprigs
• 1 1/3 cups semi-dry rosé wine
• 1/4 cup wildflower honey

Preparation
Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.

Persimmon Ice Cream

Ingredients

• 1 1/2 teaspoons whole black peppercorns
• 1 cup water
• 3/4 cup sugar
• 1/4 teaspoon (scant) salt
• 8 large ripe Hachiya persimmons, halved, seeded
• 1 cup chilled heavy whipping cream

Preparation

Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.

Fuyu Persimmon Bundt Cake

1. Grease and flour a Bundt cake pan. Preheat oven to 350.
2. Blend 2 tsp. baking soda into 3 cups of chopped and peeled firm Fuyus, discard seeds. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
3. Stir in Fuyu mix.
4. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1/4 tsp. ground cloves, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.
5. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts or pecans. Add in 3/4 cup golden raisins or dried cranberries, dusted with a tablespoon of flour. This prevents them from sinking to the bottom in a big clump.
6. Pour batter into prepared Bundt pan.
7. Bake at 350 degrees F for 55 to 60 minutes or until long skewer inserted in the center tests clean. C
8. ool in Bundt pan 15 minutes. Turn onto rack then onto a cake plate when cooled. Dust with powdered sugar.
9. Serve with a scoop of vanilla ice cream if desired.

persimmon bundt cake with white chocolate hard sauce

Yield 10 servings

Measure	Ingredient
4	Ripe large persimmons
1½ teaspoon	Baking soda
1¾ cup	Sugar
½ cup	(1 stick) unsalted butter, room temperature
3	Extra-large eggs
2 teaspoons	Vanilla extract
2 cups	All purpose flour
1 teaspoon	Ground cinnamon
½ teaspoon	Salt
½ teaspoon	Ground allspice
¼ teaspoon	Ground cloves
¾ cup	Chopped walnuts
¾ cup	Dried currants
	Powdered sugar (opt.)
	White Chocolate Hard Sauce

Position rack in center of oven and preheat to 350 F. Butter and flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 C persimmon puree into small bowl. Mix baking soda into puree in small bowl; set bowl aside.

Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants.

Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack; cool completely. (Can be made 1 day ahead. Wrap and let stand at room temperature.) Sift powdered sugar over cake, if desired. Serve with hard sauce.

Persimmon Pudding with Hard Sauce

Ingredients

For the pudding:

• 1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
• 1 cup sugar
• 1 cup sifted all-purpose flour
• 1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
• 3 teaspoons brandy
• 2 large eggs, slightly beaten
• 2 teaspoons baking soda mixed with 2 teaspoons warm water
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1 cup golden raisins

For the hard sauce:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon brandy

Directions
To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soad mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.

Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

Persimmon Puree

- Scoop pulp out of ripe Persimmons.

- Discard skin, seeds and stems.

- Puree the pulp with a blender until smooth.

- To each cup of pulp, add 1 1/2 teaspoons lemon juice.

- To store, freeze in 1 cup batches.

Fall Fruit Stew

The fruit may be varied depending on what you have available. Excellent served over ice cream with ginger snaps on the side.

2 cups unsweetened apple juice

1 cup water

2 cinnamon sticks

1 (1-inch) piece of ginger root, cut in half

zest of 1 orange

zest of 1 lemon

2 apples, peeled, cored, cut in eighths

2 firm pears, peeled, cored, cut in eighths

4 plums, pitted, cut in halves

2 fuyu Persimmons, peeled, seeded, cut in eighths

1/3 cup golden raisins

1/3 cup dark raisins

112 cup pitted prunes

112 cup dried apricots

1/3 cup fresh raspberries

1.4 cup almonds, chopped

pomegranate seeds

Bring apple juice, water, cinnamon sticks, ginger and zests to boil in large saucepan. Add apples, cover and cook until just tender, about 15 minutes. Add pears, cover, and cook 5 minutes. Add plums, Persimmons, raisins, prunes and apricots and cook for another 5 minutes. If you must stir, be careful not to break fruit apart. Turn off heat. Gently stir in raspberries.

Toast almonds in 400Ap oven until golden brown, about 3 minutes.

Remove ginger root and carefully spoon stew into individual bowls, being careful not to break up fruit. Serve sprinkled with toasted almonds and pomegranate seeds.

Makes 6 servings.

Kokkam Ssam (Dried Persimmon Slices)

Yield: 6 servings

10 md Dried Persimmons

30 Peeled walnuts

Remove the bases from the Persimmons, take out the seeds and fill the cavities with walnuts. Cut the

Persimmons crosswise into 112" thick slices.

Sweet Potatoes with Persimmons

Yield: 6 servings

1 c Water

1 Ib Fresh sweet potatoes, peeled

- and cut

112 c Sugar

2 Persimmons, sliced

Juice of 112 lemon and

- 1/2 lime

Put all ingredients into saucepan and cook, stirring occasionally, until sweet potatoes are done and medium syrup is formed.

SUjongwwa (Persimmon Punch)

Yield: 6' servings

10 Dried Persimmons

The weight of the Persimmons

-in fresh ginger root

6 c Water

1 c Sugar

1 tb Pine nuts

Powdered Cinnamon

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.

The quantities may be doubled, or the sugar increased to 1.1/2 cups if a sweeter syrup is liked. Alternatively the sugar may be replaced with honey. One of the pleasures of this dish is its delicate perfume.

Persimmon Ice Cream

Makes 1/2 gallon

6 Ripe Japanese Persimmons

3/4 c Granulated sugar

4 tb Lemon juice

3 1/2 c Heavy cream

1. Puree peeled and seeded Persimmons in an electric blender.

2. Add sugar" lemon juice, and heavy cream to Persimmon puree.

3. Churn-freeze.

The Persimmons used in this recipe are called Japanese or oriental Persimmons. They are grown commercially in California. The mature Persimmons are approximately 3 inches in diameter, reddish orange in color and very sweet.

Persimmon Pie

2 C Persimmon pulp

1 beaten egg

1 C whole milk

112 C sugar

dash salt

1 T cornstarch

unbaked 9" pie crust.

Mix Persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix well and stir into Persimmon mixture. Spoon filling into pie crust. Bake at 400 degrees for 10 minutes, reduce heat to 350 and bake for additional 50 minutes.

Freezer Jam

4 cups Persimmon puree

3 cups sugar

2 tbsp lemon juice

1/4 tsp lemon peel

mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into

sterilized jars and seal. Store in refridgerator or freezer. Makes 6 jars

Persimmon Marmalade

Wash and cut up Persimmons, discarding seeds and core. You need:

8 cups ripe Persimmon pulp

Mash the pulp and combine in a large saucepan with:

1 cups sugar

1 cups orange juice

Grated peel of 1 orange

- Cook over low heat, stirring frequently, until thick.

- Spoon into hot, clean, half-pint jars and seal.

(Makes 6 half-pint jars)

Glazed Persimmon Bars

Preheat oven to 350 degrees. Grease and flour a 10x15 inch baking pan.

Combine and set aside:

1 cups Persimmon pulp

1 tsp. soda

Cream together:

1 cups sugar

1 egg

112 cups oil

Add:

1 1/2 tsp. lemon juice

1 1/2 cups flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

Blend in the pulp. Stir in:

1 cups nuts

1 cups raisins dusted with 1/4 cup flour

Spread the batter in the prepared pan. Bake for 25 minutes.

Cool slightly on in the pan on a rack. While still warm, spread with

glaze. Cut into bars.

Glaze:

Beat together:

1 cup powdered sugar

2 tsp. lemon juice

Persimmon Meringue Pie

2 cups Persimmon pulp

1/2 cup sugar

1 1/2 teaspoon mace

1 teaspoon

grated lemon peel

1/8 teaspoon salt

2 teaspoons butter

2 egg yolks

1 baked pastry shell (9-inch)

The Persimmons should be sweet and very ripe. Peel. Press enough through a colander or food mill to make 2 cups of pulp. Add sugar, mace, lemon peel and salt and cook slowly for 5 minutes. Add a small amount to butter and beaten egg yolks; return to Persimmon mixture and stir until mixture is slightly thickened. Pour into pastry shell and cool; cover with meringue.

meringue:

2 egg whites

4 teaspoons sugar

112 teaspoon vanilla

Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven (325) 15 to 18 minutes. Cool before serving

Persimmon Fluff

Yield: 4 servings

6 Ig Persimmons, ripe with peel & seeds removed

1 tb Lemon juice

1/8 c Dates, pitted

112 c Water

2 tb Pine nuts

1/4 ts Pure vanilla

Blend Persimmons & lemon juice together in a blender at medium speed until smooth. Divide amnog 4 pudding glasses. Soak dates in the water. Blend the dates with their soaking water, pine nuts & vanilla, at medium speed, until creamy. Top each glass with a spoonful of the nut cream. Serve immediately or cover tightly & store in the refrigerator for 3 to 5 days.

Persimmon Jam

Yield: 8 servings

8 Ripe Persimmons (medium to large)

1/4 c Lemon juice

1 3/4 oz Powdered pectin

6 c Sugar

Wash Persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups pulp into

deep saucepan. Add lemon juice and pectin to Persimmon pulp and mix well. Heat to boiling, stirring constantly.

Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot

sterilized jars and seal.

Makes about 8 half-pints

Persimmon Pudding Cake

2 1/3 cup sugar

1/3 cup corn oil

1 cup sifted unbleached flour

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 tsps. baking soda

2 tsps. warm water

2 (6-oz.) very ripe Persimmons, finely diced

3 tbls. brandy

1 tsp. vanilla

112 cup liquid egg substitute

112 cup seedless raisins

112 cup chopped walnuts

Topping, optional

Stir together sugar and corn oil. Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil. (The

batter will be stiff and crumbly so far.) Dissolve the baking soda in the warm water and add to the batter.

Mix the Persimmons, brandy and vanilla together in a separate bowl then add to the batter. Add the egg

substitute, mixing thoroughly but lightly. Add the raisins and nuts; stir until mixed.

Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating. Bake in a pre-heated 350-

degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. Pull the pudding

cake out of the pan by the foil and cool.

Serve each slice with 1 tablespoon topping, if desired.

Makes 16 slices.

Topping:

1 cup part-skim ricotta cheese

3 tbls. plain nonfat yogurt

3 tbls. sugar

1 tsp. vanilla extract

1 tbl. brandy

Blend all ingredients in a food processor with a metal blade until satin smooth.

Refrigerate in a tightly covered container.

Makes 1 cup.