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.