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 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 Sherbert

Hachiya persimmons

Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor. Serve whole and let the guests scoop the pulp from the skin

Persimmon Bread Pudding

1 c. pulp

1/2 c. milk

1 egg, beaten

4 tbsp. shortening, melted

1 tsp. vanilla

1 c. walnuts

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. flour

1 c. sugar

1/2 tsp. salt

1/2 tsp. cloves

Mix pulp, milk, egg, shortening and vanilla together. Sift together remaining ingredients excluding walnuts. Add sifted ingredients to pulp mixture. Add walnuts. Pour into greased loaf pan and bake at 300 degrees for 1 hour.

Persimmon Bread Pudding

1 c. sugar

1 c. flour

1 tsp. soda

1/2 tsp. salt

1 egg, beaten

1 c. persimmon pulp

1 c. chopped nuts

1 tbsp. melted butter

1 tsp. baking powder

1 tsp. vanilla

1/4 c. milk

1 tsp. cinnamon

Grease and flour a 1 pound coffee can. Mix sugar, flour, salt, baking powder and cinnamon. Stir soda into persimmon pulp; add beaten egg, melted butter, vanilla and milk. Mix with dry ingredients and fold in nuts. Bake in prepared coffee can at 350 degrees for 1 hour. Cool in can and then turn out on rack.

Persimmon Bread Pudding

1 c. sugar

1 c. flour

1 tbsp. soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 egg

1/4 c. milk

1 tsp. vanilla

1 tbsp. butter

1 c. persimmon

1/2 c. raisins and nuts

Mix together. Makes one loaf. Bake at 350 degrees for 55 minutes.

Persimmon Bread Pudding with Rum Sauce

Makes 8 servings

4 eggs
6 cups crustless country French sourdough bread, cut into 1-inch cubes
Pinch kosher salt
1 cup sugar
Butter-flavored cooking spray
2 cups skim milk
2/3 cup orange juice
1 teaspoon vanilla
1/2 cup rum
1/2 teaspoon each ground nutmeg and cinnamon
1 tablespoon butter
1/3 cup light brown sugar
2 ripe Hachiya persimmons, stemmed, seeded, and puréed, about 2 cups
1/4 teaspoon ground allspice
1 tablespoon cornstarch

1. Combine eggs, salt, and sugar in a large mixing bowl. Stir in milk, then add vanilla, nutmeg, cinnamon, and persimmon purée. Add bread, mix well, and let stand at room temperature 30 to 60 minutes. Preheat oven to 400°F.
2. Spray a 9 x 13-inch baking pan or similar-sized pan with cooking spray. Distribute bread pudding mixture evenly. Put pan into a larger pan that contains enough hot water to come halfway up the sides of the bread pudding pan.
3. Bake about 40 minutes or until a knife comes out clean. Cool to warm.
4. While pudding cools to warm, combine orange juice, rum, butter, brown sugar, and allspice in a small saucepan. Bring to a boil then reduce to a simmer. Combine cornstarch with 1/2 cup water. Add to the orange-juice mixture. Stir until thickened. Serve bread pudding warm, cut into 8 even portions. Drizzle each with about 2 tablespoons of warm sauce.

Persimmon Cream Tart

Notes: If making up to 1 day ahead, invert a large bowl over tart on a plate to protect fruit and keep dessert air tight : chill.
Makes 8-10 services

• 2 packages 8 0z each nufchatel, light cream, or cream cheese at room temperature.
• ½ c orange marmalade
• Butter crust (recipe follows)
• 3 Fuyu persimmons (about ¾ lb total)

1. In a bowl with a mixer, beat cheese and 6 tbs marmalade until will blended. Spoon into cool baked butter crust and spread evenly.
2. Rinse, stem, and peel persimmons, then cut lengthwise into ¼” thick wedges; discard any seeds. Lay fruit slices in concentrate circles on cheese filling, slightly overlapping slices.
3. Put remaining marmalade in a glass measuring cup. Heat in a microwave oven on full power (100%) until melted about 1 minute stirring several times. Gently brush melted marmalade over persimmon slices.
4. Remove pan rim and cut tart into wedges.

Butter Crust: prep and cook time about 35 minutes Notes: If making up to 1 day ahead, wrap cool crust air tight and let stand at room temperature. Freeze to store longer. Thaw unwrapped
Makes 1 crust: 8-10 servings1 1/3 cups all-purpose flour

• ¼ cup sugar
• ½ cup (1/4 lb) butter or margarine, cut into chunks
• 1 large egg yolk

1. In a food processor or bowl, combine flour sugar. Add butter; whirl or fub with your fingers until fine crumbs form. Add egg yolk; whirl or mix with a fork until dough sticks together. Pat into a ball.
2. Press dough over bottom and up the sides. Flush with rim, of a10-10 ½ inch tart pan with removable rim.
3. Bake in a 300o oven until golden brown, 35-40 minutes (25-30 minutes in a convection oven); let cool.

Hachiya Persimmon Puddings with Hachiya Sauce

• 1 c sugar
• 1 cup all purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp baking soda
• 2 tbs hot water
• 1 cup soft-ripe Hachiya-type persimmon pulp
• 2 large eggs
• ¼ c golden raisins
• ½ c dark rum
• 1 tsp vanilla
• 2 tsp lemon juice
• ½ c (1/4 lb) butter or margarine melted and cooled to lukewarm

1. Mix sugar flour cinnamon and nutmeg . In a bowl, stir together baking soda and water then mix in persimmon pulp and eggs, beat until blended. Add sugar mixture, raisins, 1/4c fum, vanilla, lemon juice, and butter. Stir to mix well.
2. Butter 10 (6 oz size) or 12 (4 oz size) plain pudding molds such as custard cupsor individual metal pudding molds. Equally fill molds with batter. Cover each mold snugly with a piece of foil. Set the molds on a rack over at least 1 inch of boiling water in a 5-6 quart pan; you will need 2 pans, or you can cook the puddings in sequence.
3. Cover and steam over medium-high heat until puddings feel firm when lightly pressed in center (through foil), about 1 hour and 10 minutes. Pour additional boiling water into pan as required to keep level at about 1 inch.
4. Remove puddings from pan, uncover, and let cool about 10 minutes. Invert onto a dish or platter and lift off molds.
5. If made ahead, let cool, wrap airtight, and chill up to 4 days. Freeze to store longer (thaw before reheating). To reheat, set puddings (as many as desired) close together on a plate that will fit on rack in the same pan or pans you used before; cover plate tightly with foil. Add boiling water to just below rack. Cover and steam on medium-high heat until puddings are warm.15-20 minutes.
6. Unwrap puddings and set each on a dessert plate. Surround each pudding with a pool of hachiya sauce, or offer sauce to add to taste. Warm remaining ¼ cup rum in a 6-8 frying pan. Ignite with a match (not beneath a fan or flammables) and pour evenly over each pudding. Makes 10-12 servings.
7. Hachiya sauce. Rub enough soft to squshy-ripe Hachiya-type persimmons through a fine strainer (or whirl smooth in a blender or food processor) to make ½ cup purchased or thigh home made eggnog . Serve or cover and chill until next day. Stir to use. Makes 2 cups.

Persimmon Sundaes

The sweet, creamy pulp of ripe Hachiya persimmons shines in a luscious dessert.
Servings: Makes 6 servings.

Ingredients

2 medium-size ripe Hachiya persimmons
1/2 cup unsweetened pear juice
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
Large pinch of ground cardamom
Butter pecan ice cream
Rum raisin ice cream
Coarsely chopped lightly toasted pecans

Preparation

Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.
Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.)
Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.

Persimmon Fool

Servings: Makes 4 servings (about 2 1/4 cups).

Ingredients

2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon water
2 cups Hachiya persimmon purée
2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1/2 cup chilled heavy cream
6 oz firm-ripe Fuyu persimmons

Preparation

Sprinkle gelatin over water in a small heatproof cup and let stand 1 minute to soften. Stir together persimmon purée, sugar, lemon juice, and a pinch of salt in a bowl until sugar is dissolved.
Melt softened gelatin in cup set in a saucepan of simmering water, then stir into persimmon purée. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold into purée. Divide fool among 4 stemmed glasses and chill, covered, at least 8 hours (it will set softly).
Just before serving, peel Fuyu persimmons, seeding if necessary, and chop. Top fool with chopped persimmons.
Cooks' note:
Persimmon fool can be chilled up to 24 hours.

Persimmon Sundaes

The sweet, creamy pulp of ripe Hachiya persimmons shines in a luscious dessert.

Servings: Makes 6 servings.

Ingredients
2 medium-size ripe Hachiya persimmons
1/2 cup unsweetened pear juice
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
Large pinch of ground cardamom
Butter pecan ice cream
Rum raisin ice cream
Coarsely chopped lightly toasted pecans

Preparation

Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.
Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.)
Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.

Rice Pudding with Persimmons and Dried Cranberries

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

Servings: Makes 6 servings.

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.)

Caramelized Pear Charlottes with Persimmon

When selecting persimmons for the following recipe, be sure to get the acorn-shaped Hachiya variety and not the flatter, wider type called Fuyu. Look for very ripe specimens, which should feel quite soft and have glossy, translucent skin.

Servings: Serves 2.

Ingredients

2 firm-ripe Bosc pears
1/2 stick (1/4 cup) unsalted butter
1 tablespoon sugar plus additional to taste
7 slices homemade-type white bread
3 very ripe Hachiya persimmons* (not Fuyu)
fresh lemon juice to taste
*Available at specialty produce markets.

Preparation

Peel and core pears and cut into sixths. In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and sauté pears, turning occasionally, until golden, about 10 minutes. Sprinkle 1 tablespoon sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute.
In a food processor or blender purée pears until smooth and transfer to a bowl. Pear purée may be made 1 day ahead and chilled, covered.
Preheat oven to 400°F.
In a small saucepan melt remaining 3 tablespoons butter. Cut 2 bread slices into rounds the same size as bottom of two 1/2-cup charlotte molds, ramekins, or custard cups and cut 2 bread slices into rounds the same size as tops of molds, reserving bread trimmings.
In a small food processor grind trimmings fine and stir into pear purée.
Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds. Cut remaining 3 bread slices into 1-inch squares and discard crusts. Brush squares on both sides with some remaining butter and line sides of molds with them, overlapping slightly and pressing gently against side of mold.
Divide enough pear purée between lined molds to fill them to within 1/8 inch of top. Brush remaining 2 bread rounds on both sides with remaining butter and top molds with them, pressing down gently but firmly to cover filling completely.
Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
Bake charlottes 20 minutes, or until bread is golden brown.
While charlottes are baking, peel and core 2 persimmons and in food processor purée with lemon juice and additional sugar.
Divide persimmon purée between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmon into wedges and arrange around charlottes.

Poached Persimmons

6 Firm-ripe fuyu persimmons;
-(about 1 1/2 pounds)
1/2 c Dry white wine
3/4 c Strained fresh orange
1/4 c Sugar
1 ts Minced peeled fresh
-gingerroot
1/4 ts Cinnamon

Stem and peel the persimmons, discard any seeds, and cut each
persimmon into 8 wedges. 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. 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. The persimmons may be
served warm or chilled over ice cream, rice pudding, or bread pudding.

Yield: 2 1/2 cups

Instant Persimmon Sherbert

1. Cut off a piece of the pointed tip of a persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
2. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy.
3. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor.
4. Serve whole and let the guests scoop the pulp from the skin

Receipe from Elizabeth Schneider

Persimmon Cream Candy

• 2 cups sugar
• 1 tablespoon dark corn syrup
• 1 cup half and half pinch of salt
• 2 1/2 tablespoons persimmon pulp
• 1 rounded teaspoon butter

1. Mix together sugar, corn syrup, cream, and salt; let stand about 20 minutes.
2. When sugar is dissolved, place on heat and bring quickly to a boil.
3. When almost at the soft-ball stage, remove from heat and stir in persimmon pulp and butter.
4. Return to heat and boil, stirring constantly until it reaches the soft-ball stage.
5. Remove from heat and leave until partly set, then beat until mixture shows signs of hardening.
6. Pour onto buttered plate and mark into squares when cooled.

Persimmon Rice Pudding

10 to 12 servings

• 4 cups cooked rice
• 1 1/4 cups sugar 1/3 cup
• all purpose flour
• 1 teaspoons vanilla extract
• 1/4 cup raisins
• 2 cups persimmon pulp
• 1 1/4 cups milk
• 1 egg beaten
• 3/4 cup chopped nuts

1. Combine rice and pulp; set aside.
2. Combine sugar, milk, flour, egg and vanilla.
3. Add rice mixture and mix well.
4. Stir in nuts and raisins.
5. Pour into a greased 3 quart baking dish.
6. Bake uncovered at 350 for 45 minutes or until set.
7. Serve hot or cold.

Persimmon Cake

• 2 1/2 cups sugar
• 1 cups Crisco
• 3 eggs
• 3 1/2 cups flour
• 2 teaspoons soda
• 2 teaspoons allspice
• 1 cups cherries halved
• 2 cups chopped pecans
• 2 cups raisins
• 2 cups persimmons (mashed)
• 1/2 teaspoons salt
• 3 teaspoons cinnamon
  

1. Beat sugar and Crisco.
2. Add eggs.
3. Beat well. Add dry ingredients.
4. Mix well. (Dough will be rather stiff).
5. Add nuts, raisins and cherries.
6. Add persimmons last and beat well.
7. Bake in tube pan for 2 hours in a preheated 350 degree oven.
8. Test after 1 and 3/4 hours.
9. Or bake in 2 loaf pans 3/4 full approximately 1 and 3/4 hours.

Persimmon - Raisin Cookies

3 dozen

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 1/2 cups all purpose flour
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons nutmeg
• 1/4 teaspoons cloves
• 1/4 teaspoons salt
• 1 cup persimmon pulp
• 1 teaspoons baking soda
• 1 cup raisins
• 1 cup chopped pecans

1. Cream butter, gradually add sugar, beating well.
2. Add eggs and beat well.
3. Combine flour, spices and salt-add to creamed mixture.
4. Mix well.
5. Combine persimmon pulp and soda; stir well and add to creamed mixture.
6. Stir in raisins and pecans.
7. Drop dough by tablespoons onto greased cookie sheets.
8. Bake at 350 degrees for 12 to 15 minutes or until done.