Persimmon Cobbler Recipes

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10 BEST WAYS TO USE PERSIMMON



10 Best Ways to Use Persimmon image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Persimmon Bread
Persimmon Cookies
Persimmon Risotto With Pancetta and Goat Cheese
Persimmon Jam
Easy Spiced Persimmon Muffins
Easy Persimmon Crumble Pie
Persimmon Pudding
Crockpot Persimmon Applesauce
Autumn Salad With Persimmons and Apples
Cardamom and Persimmon Cobbler

Steps:

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  • Prep a persimmon recipe in 30 minutes or less!

Nutrition Facts :

PERSIMMON COBBLER



Persimmon Cobbler image

Persimmons, pears, and ginger are a match made in dessert flavor heaven in this delicious fruit cobbler recipe. Things only get better when you add a homemade boozy custard sauce!

Provided by Scott Peacock

Time 3h

Number Of Ingredients 23

0.667 cup all-purpose flour
0.667 cup coarsely ground cornmeal
0.667 cup granulated sugar
0.5 teaspoon ground ginger
0.25 teaspoon kosher salt
0.5 cup unsalted butter, cut into pieces
4 cup 1/2-inch thick slices peeled and cored pears
3 cup 1/2-inch thick slices peeled Fuyu persimmons or plums
3 tablespoon finely chopped crystallized ginger
1 tablespoon lemon juice
0.25 cup granulated sugar
1 tablespoon all-purpose flour
0.25 teaspoon kosher salt
0.25 teaspoon freshly ground nutmeg
0.25 teaspoon coarsely ground black pepper
0.5 cup milk
1 vanilla bean, twisted to bruise (not split)
3 egg yolks
3 tablespoon sugar
0.5 cup heavy cream
1 - 2 tablespoon brandy (or bourbon)
0.25 teaspoon vanilla
0.125 teaspoon salt

Steps:

  • Preheat oven to 375°F. Butter a 2-qt. rectangular baking dish; set aside. For crumble topping: In a large bowl whisk together flour, cornmeal, sugar, ground ginger, and salt. Using your fingers or a pastry blender, work butter into flour mixture past the crumbly stage until mixture just begins to cling together. (If making ahead, store in an airtight container chilled up to 1 week or frozen 1 month.)
  • For fruit base: In a large bowl toss together pears, persimmons, crystallized ginger, and lemon juice. In a small bowl combine sugar, flour, salt, nutmeg, and pepper. Sprinkle sugar mixture over fruit mixture; toss to combine. Transfer to prepared baking dish. Top with crumble topping, breaking up large pieces to cover surface.
  • Cover with parchment paper, then foil. Transfer baking dish to a baking sheet lined with foil. Bake 20 minutes. Carefully remove foil and parchment. Bake 1 hour more or until top is golden and filling is bubbly. Cool 30 minutes before serving.
  • For brandied custard sauce: In a medium saucepan simmer milk and vanilla bean to just below boiling. Remove from heat; let stand, covered, 10 minutes. Meanwhile, in a large heatproof bowl whisk together egg yolks and sugar. Remove vanilla bean from milk. Slowly pour milk into yolk mixture, whisking constantly. Return to saucepan. Cook over medium heat, stirring constantly, until custard coats the back of a spoon (do not boil). Remove from heat; stir in heavy cream. Strain through a fine-mesh sieve; stir in brandy, vanilla, and salt. Cool slightly. (May be chilled up to 24 hours.) Serve over cobbler.

Nutrition Facts : Calories 365 kcal, Carbohydrate 61 g, Cholesterol 34 mg, Protein 3 g, SaturatedFat 8 g, Sodium 135 mg, Sugar 38 g, Fat 14 g, TransFat 1 g, UnsaturatedFat 5 g

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