California Poached Persimmons

Sara Moulton
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 35 minutes
Yield: 2 1/2 cups

• 6 firm-ripe Fuyu persimmons (about 1 1/2 pounds)


• 1/2 cup dry white wine


• 3/4 cup strained fresh orange


• 1/4 cup sugar


• 1 teaspoon minced peeled fresh gingerroot


• 1/4 teaspoon cinnamon

1. Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges.


2. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender.


3. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over the persimmons.


4. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.