Persimmon Recipes Pioneer Woman

PERSIMMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
• In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
• In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

PERSIMMON-GINGER BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
• Sift the flour and baking soda into a medium bowl.
• Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
• Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
• Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
• Serve slices of bread warm and slather with persimmon butter.

FUYU PERSIMMON PRESERVES

Steps:

• Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
• Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
• Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
• Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally. Add the lemon juice halfway through the cooking process.
• Mash with a potato masher to get the consistency that you prefer.
• Remove from heat when the syrup is thickened.
• Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Tighten the lids on the jars and process in hot water for ten additional minutes.

GLAZED PERSIMMON BARS

Steps:

• In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars.

FUYU PERSIMMON PIE RECIPE - (4/5)

Steps:

• Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons. Bake at 400 degrees 15 minutes. Reduce heat to 300 degrees, and bake until center is bubbly and cooked all the way through, 45 minutes more. This recipe yields 6 to 8 servings. Each of 8 servings: 297 calories; 201 mg sodium; 82 mg cholesterol; 14 grams fat; 41 grams carbohydrates; 3 grams protein; 0.40 gram fiber.

PERSIMMON BREAD

Steps:

• Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
• Preheat oven to 350ºF (180ºC) degrees.
• Sift the first 5 dry ingredients in a large mixing bowl.
• Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
• Bake 1 hour or until toothpick inserted into the center comes out clean.