The last of our persimmons were over ripe so I knew I had to do something with them quick. Then I remembered I had a great recipe from a friend that I've been wanting to try. And as luck would have it, I had all the ingredients it required, even the dates! Love when that happens. So I whipped up a batch and they're just as good as when my friend makes them. Well, maybe hers are a little better. But, doesn't everything taste better when you don't have to make it yourself? Recipe below.Persimmon Bars
Lemon Glaze: Mix 1 cup powdered sugar with 1 - 2 T lemon juice. Add a little juice at a time to get desired consistency. Add a little lemon extract also for taste.
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 cup persimmon pulp
1tsp baking soda
2 cups sifted flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tsp grated lemon rind
1 cup chopped dates or raisins (or 1/2 cup of each)
4 T or rum or brandy
1 cup chopped nuts ( I used pecans)
1. Soak raisins and dates in rum and set aside.
2. Cream butter, beat in sugar. Add eggs one at a time beating well after each egg. Add persimmon pulp and lemon rind.
3. Mix flour, baking soda and spices in a separate bowl. Add to wet ingredients and mix.
4. Mix in raisins, dates and nuts. Include any brandy the raisins didn't soak up.
4. Spread onto a greased jelly roll pan. Bake at 350 degrees for 20 minutes. May take less then 20 minutes depending on oven.
5. Let Cool. Drizzle with Glaze. Cut into squares and enjoy!
7 comments:
I am so glad to see a new recipe for my frozen persimmon pulp!I have made the pudding several times and needed something new.
Thanks for stopping by my blog and leaving a comment.I'm new to this so each time I see new comments it's like Christmas morning to me.I have read your blog for quite a while and love it! Oh and I could always use advice I am so very green!
Rebecca
Oh yum! Your persimmons are ripe... do you have a TREE? If so, very jealous!
Thanks for sharing this recipe! Can't wait to try it : )
Michelle,
We don't have a tree. I can see how the wording could have implied that. We actually received a lot of persimmons from someone who has a tree. But oh how I wish we had a tree. I would make lots of dried persimmons.
I've tried your recipe, it's great! Usually I don't like persimmons, but I love this cake,very tasty! A good way to use my ripe persimmons.
I have everything except the brandy =T Will try soon.
I didn't know you could dry persimmons. How many do you need for one cup of pulp?
Post a Comment