Persimmonandcranberrypie Recipes

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CHRISTMAS CRANBERRY-PERSIMMON LOAF



Christmas Cranberry-Persimmon Loaf image

Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.

Provided by Peach McD

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger, or more to taste
¼ teaspoon ground nutmeg, or more to taste
½ cup chopped toasted walnuts
½ cup dried cranberries
2 large eggs
¾ cup light brown sugar
½ cup vegetable oil
4 ripe Fuyu persimmons, chopped into small pieces

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
  • Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
  • Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
  • Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 33.6 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 217.9 mg, Sugar 16.9 g

CRANBERRY-PERSIMMON SAUCE



Cranberry-Persimmon Sauce image

Provided by Food Network

Time 30m

Yield 2 to 3 cups

Number Of Ingredients 8

12 ounces fresh cranberries
1 1/2 cups sugar
2 ripe persimmons, peeled and cubed
3/4 cup orange juice
1 orange, zested
2 tablespoons ground cloves
1 tablespoon triple sec (optional)
1/2 cup chopped walnuts (optional)

Steps:

  • In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;

CRANBERRY PERSIMMON BREAD



Cranberry Persimmon Bread image

This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!

Provided by Chez Christine

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

1 ½ cups ripe Hachiya persimmon pulp
2 teaspoons baking soda
2 cups brown sugar
4 eggs
⅔ cup vegetable oil
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3 cups all-purpose flour
2 cups fresh cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  • Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 35.8 g, Cholesterol 37.2 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 14.6 g

PERSIMMON AND CRANBERRY PIE



Persimmon and Cranberry Pie image

I'm lucky enough to have both neighbors and coworkers with prolific persimmon trees, so wanted a pie recipe to use some of the Fuyu (crisp) persimmons. I wasn't too thrilled with the few I found, so came up with this colorful pie. I have NOT tried to make this with the Hachiya (soft) persimmons and have no idea how it would turn out! I used Splenda, but the same amount of sugar should work. NOTE: If your persimmons are still hard and have not ripened until they give just slightly to pressure, you may want to increase the stovetop cooking time. Personally I like it with the persimmons a little crunchy but I was definitely in the minority. Also, this makes a slightly tart pie. If you like your pies sweet, increase the Splenda or sugar to 3/4 cup. UPDATE: I made this pie for a holiday luncheon at work and substituted sugar for the Splenda. It received rave reviews! UPDATE 6/25/10: My pie just won RESERVE BEST OF SHOW at the Solano County Fair! WOOHOO!!!

Provided by Elisa72

Categories     Pie

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
4 cups peeled and diced fuyu persimmons, cut about 1/4-inch square
2 cups raw cranberries
2 cups apple juice, divided
1/4 cup cornstarch
1/2 cup Splenda granular, sugar substitute
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, preferably freshly ground

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the diced persimmons, cranberries and 1 3/4 cups of the apple juice in a saucepan. Add the cinnamon and nutmeg.
  • Heat over medium low heat until the cranberry skins split.
  • Combine the remaining 1/4 cup of apple juice with the 1/4 cup of cornstarch.
  • Add the cornstarch/juice mixture to the persimmon mixture and stir until thickened.
  • Remove from the heat and stir in the Splenda until well blended.
  • Set aside to cool while you prepare the pie crust; put it in a 9" pie pan. If you're using pre-made pie crusts allow the mixture to cool until very warm but not hot.
  • Put the mixture in the pie pan and top with the second crust in whatever manner you like. (I used free-floating pastry cut-outs).
  • Bake at 400F for 30 to 40 minutes, until the filling is bubbly. Be sure to put a cookie sheet or sheet of aluminum foil on the rack below the pie to catch any drips. (Putting the pie directly on the cookie sheet will disrupt the flow of hot air around the pie).

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