A creamy, natural fruit butter made with persimmons and seasoned with cardamom and nutmeg. Goes great on crackers and pork.
If you’re not familiar with the delicious sweetness of persimmon fruit, here’s a recipe you can trust for a great introduction. The persimmon sauce tastes light and refreshing, it compl…
This persimmon panna cotta dessert is fun to make and will surprise your guests. Persimmon panna cotta dessert with fruity orange color and a hint of rum – this combination of flavor will make your day!
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Persimmons are rich in flavor, and a real decadent treat! I gathered some of my favorite persimmon recipes so that you'll know how to prepare use them.
For persimmon pie, look for fine domesticated persimmons at your local grocery store or farmers' market. They should be easy enough to puree. Hachiya and Fuyu are great varieties to make this flavorful pie filling. You can also order it frozen online.
American persimmons are a delicious seasonal autumn fruit. Learn to harvest and preserve persimmons so you can enjoy them all winter long!
This flavorful Spiced Persimmon Bread is moist and delicious. Using the pulp from Hachiya persimmons gives this tasty quick bread added sweetness and moisture. The texture is similar to banana bread, making this a wonderful breakfast treat or snack.
Warmly spiced persimmon butter made in the slow cooker brings a unique fruity taste to your morning toast or muffin. It also makes a nice gift!
This top-rated persimmon bread is easy to make with baking ingredients and persimmon pulp for a delicious way to enjoy persimmons when in season.
Persimmons come in two varieties. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.
A moist and addictive spice cookie. Great for the autumn/winter months and holidays.
A recipe blog for home cooks, focusing on easy, delicious, food that's often kid-friendly.
This delicious recipe is a fusion of sweetness and heat that is scrumptious to eat.
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
i'm in a persimmon schtick. having tried pudding last week, i thought i'd try my hand at making a quick bread this time around. this one was recently bookmarked on my pinterest board, despite it being two years old. i looked over the ingredients list this morning and decided to give it a shot. man, i'm so glad i tried this recipe! it's nice and sweet and even though the whole thing is spiced with nutmeg (a spice i don't normally like), i found that it's used brilliantly in this bread! actually, the taste reminds me of eating pumpkin bread or christmas fruitcake. either way, this was fantastic and is a nice addition to the collection of seasonal recipes in my repertoire. for this recipe, i did end up making a few changes (namely halving the recipe and swapping the liquor). i used overly ripe fuyu since i only had that on hand. i also changed out the whiskey for dark spiced rum...more my preference than necessity. didn't bother toasting the pecans too, i figured "recipe ready" was alright. also, did an almost 1:1 ratio of whole wheat and all-purpose flour. the result? it's got a nice nutty flavor, thanks to the pecans and whole wheat flour. the raisins and chopped dates stayed nice and evenly dispersed with the help of a flour coating. and the rum? well, rum makes everything all the more festive for this time of year! ;) Persimmon Rum Bread (adapted from Putney Farm) 1 cup all-purpose flour 3/4 cup whole wheat flour 3/4 tsp kosher salt 1 tsp baking soda 1/2 tsp ground nutmeg 1 cup white granulated sugar 1/2 cup melted unsalted butter, cooled 2 extra large or large eggs, lightly beaten 1/3 cup spiced dark rum 1 cup persimmon puree (i used 2 very ripe large fuyu persimmons) 1 cup pecans (i used the ones labeled "recipe ready") 1 cup or so dried fruit (i used a mix of chopped whole dates, golden raisins, and regular raisins) Preheat oven to 350 degrees. Grease and flour or line loaf pan with a piece of parchment paper. Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well. Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit (note: you want to add any leftover flour that the fruit was tossed in as well...waste not, want not!). Mix the batter just until combined (having little streaks of flour is okay...don't over mix). Pour the batter into the loaf pan and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.
Persimmon Loaf Cake is a sweet loaf cake made with persimmon pulp, chopped dates and walnut topped with a semi sweet cream cheese icing.
Spiced Apple Persimmon Cake is a delicious winter cake that's perfect for breakfast, a snack and dessert.
Rich, tangy, sweet with deep notes of cinnamon - this chewy candy is a treat made with wild persimmons found in the Midwest.
Here is our recipe for sweet (or spicy) persimmon jam. With three variants.
If you are wanting to create more recipes with persimmon this fall you need to try these incredibly easy fall persimmon recipes. These fresh and fragrant persimmon dishes are perfect to make when you have ripe persimmon in your fridge. Fun easy fall recipes!
I love the classic French apple tart. It is so incredibly simple and yet there’s something about the proportion of syrupy soft fruit to flakey buttery puff pastry that is just perfect (I really hate the texture of large chunks of cooked soft fruit). I’ve substituted apples for persimmons, which I’ve had a love affair […]
Never worked with persimmons before? Try out this dense and delicious persimmon bread that is a perfect fall treat.Adapted from David Lebovitz.
If you are wanting to create more recipes with persimmon this fall you need to try these incredibly easy fall persimmon recipes. These fresh and fragrant persimmon dishes are perfect to make when you have ripe persimmon in your fridge. Fun easy fall recipes!
Persimmon Quick Bread combines Fuyu persimmons, nuts, raisins and brandy in a spicy quick bread loaf perfect for the autumn baking season.
Not only is the fuyu persimmon tree a strong growing tree, but fuyu persimmons fruit are arge, very sturdy, long lasting and incredibly delicious.
Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these fruit bars are perfect for the holidays.
Fall is here and persimmons are abundant. Farmer’s markets and grocery stores showcase them in all of their vibrant orangeness. I am lucky to be able to walk out my front door, go next door …
Persimmons have always held a special place in my heart, but not because I grew up eating them or because they’re my favorite fruit. It’s because of poetry.I was a Creative Writing majo…
Wondering how to eat persimmons? I’m sharing my top tips on what to do with them, as well as the benefits of persimmons.
My brother Pace brought me a large bag of Fuyu Persimmon. What a treat and I have never made persimmon jam before so this makes it a great day! I did search the Internet for persimmon recipe and I was a little disappointed. But I did find a recipe for a Persimmon Butter which I liked and took a bit of that one to make this incredible persimmon butter. I also referred back to my grama's apple butter recipe and tweaked a bit. Let us get started Ingredients 30 Fuyu Persimmons 1/2 cup fresh lemon juice this is 2 lemons 1/4 cup molasses 1 cup brown sugar 1 cup white sugar 1 tablespoon of cinnamon Quartered fruit Clean and prepare you persimmons. I wash them cut off all the bruises and funny looking spots. Quarter them and put them into a large stock pot (stainless steel) and let them cook on low heat for about an hour to an hour and a half. Mush for the mill Once they are cooked down I run them through a food mill. Whipped and liquid Once I get as much of the juice out I take the pulp that is left and put it into my food processor and grind it into a fine pulp. Now I know it sounds silly to run it through the food mill then into the food processor. You can skip this food mill part and put it directly into a food processor but I am a real tickler when it comes to clean jam's and butter's. Weird but go with me on this one. Added sugars Ok all that is left is to add your sugars, lemon and spices and let it simmer till it is a deep beautiful color and to the thickness you want it. I have found with most butters the more you cook it down the thicker it will get. And remember that when it is in the refrigerator it gets a thicker consistency when it is cold. bubbly deliciousness This is beautiful ! tada
