persimmon

Swirled Persimmon Semifreddo

hachiya (heart-shaped) persimmons, the redder the better (see note)

Grand Marnier

sugar

egg whites,

heavy cream

amaretto cookie crumbs

Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventually cover top of finished loaf. Cut down around leaves of persimmons (as if removing a tomato core). Quarter persimmons, cut away any additional core and scoop flesh from skin, removing any black spots. Place in food processor and pur&eacute;e. Transfer to a bowl and stir in half the Grand Marnier. Chill.

In a small saucepan, dissolve sugar in 3 tablespoons water. Place over high heat. While sugar heats, place egg whites in electric mixer and beat until very softly peaked. Cook sugar to 239 degrees on a candy thermometer. With mixer running, drizzle in sugar syrup and continue beating until egg whites are stiff and glossy. Refrigerate.

In a bowl, beat cream until peaked but not stiff. Fold in remaining Grand Marnier. Whisk 1/2 cup egg whites into persimmon pur&eacute;e. Fold in 1/3 of the whipped cream. Fold remaining whipped cream into remaining egg whites.

Spread a thin layer of plain mixture in bottom of pan. Then drop generous spoonfuls of each mixture, alternating persimmon and plain, into pan. Rap pan on a counter to eliminate any air pockets. Use a dinner knife to cut down and up through the mixture, in a swirling motion, for a marbled effect. Smooth top, cover with overhanging paper and freeze at least 6 hours, until firm.

To serve, run a knife down ends of pan, where there is no paper. Uncover top and invert pan onto a chilled platter. If necessary, place a towel soaked in hot water and wrung out, over pan to release semifreddo. Using a hair dryer works, too. Peel off paper. Dust top with amaretto crumbs and serve.

Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls. They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores. Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee.
This recipe comes from Alverta S. Hart of Mitchell, Ind. This fall, the town hosted its annual Persimmon Festival and as always, the most suspenseful event was the persimmon pudding contest. Ms. Hart submitted her first pudding in 1962 as an 18-year-old bride, and re-entered every year for nearly four decades until she became a judge, then chairwoman of the event, winning on and off and collecting every color of ribbon along the way.

Persimmon Pudding

butter, melted,

Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped

eggs, beaten

baking soda

buttermilk

all-purpose flour

baking powder

salt

vanilla extract

cinnamon

Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).

Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.

In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.

Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

This persimmon bread has the texture of banana bread, but it's even better because its made with persimmons! It's got all the flavors of winter, and utilizes one of my favorite winter fruits.

Persimmon Bread

tsp kosher salt

tsp baking soda

nutmeg

cloves

eggs (room temperature)

tsp vanilla extract

unsalted butter (room temperature, plus more for greasing your loaf pan)

persimmon pulp (Hochaya preferred)

persimmon (Fuyu preferred, thinly sliced for garnish/decoration)

Preheat to 350F. Lightly grease your 9x5x3 loaf pan.

In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.

In a large bowl, cream the butter and sugar.

In a small bowl, beat the eggs with the vanilla extract.

With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.

Add the persimmon. Remove from mixer.

With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.

Pour into loaf pan*. Cook 1 hour until a toothpick inserted into the center comes out clean.

Cool completely. I let it cool overnight and have it for breakfast!

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

prosciutto (about 8 ounces)

pomegranate seeds

Fuyu persimmon, peeled, pitted,

baby arugula

pistachios, toasted

olive oil

Pomegranate vinegar*

*Available at some supermarkets and

Beet Chutney recipe | Epicurious.com

red onion

2-inch-diameter beet, peeled,

water

red wine vinegar

raisins

ginger

yellow mustard seeds

cumin seeds

Kale Salad with Persimmons, Feta, and Crisp Prosciutto recipe | Epicurious.com

prosciutto

pecans (1 1/2 ounces)

lime juice (from about 2 limes)

Dijon mustard

shallot

honey

garlic clove, finely grated

Kosher salt

black pepper

kale

Fuyu persimmons, peeled, halved lengthwise, thinly sliced

firm, creamy feta cheese,

mint

A delicious simple salad with sweet persimmon, tart pomegranate seeds, and creamy goat brie cheese.

Persimmon Salad With Goat Brie And Pomegranate Seeds

tbsp balsamic vinaigrette

tbsp extra virgin olive oil

maple syrup

sea salt and pepper

greens

walnuts (raw

wheel goat brie

Persimmon Salad with Goat Brie and Pomegranate Seeds

Add all the ingredients into a small mason jar, close with a lid and shake to combine. Set aside.

Balsamic Vinaigrette:

Add all ingredients except the persimmon into a medium bowl or devide between 2-3 small bowls.

Add the persimmon on top and drizzle with the dressing right before serving.

Persimmon Salad:

What a beautiful salad! Love all the pomegranate and brie with the simple vinaigrette. Yum!

This salad is so simple yet so favorable! The Balsamic Vinaigrette makes the perfect dressing too.

Ive already seen Persimmon fruit before in Japan, but I havent actually tried the fruit yet. Im curious about how it tastes, and this recipe is looking really delicious! &lt;3

Wow, this looks absolutely amazing and I know what I'm going to be ordering in my next shop! I needed this in my life.

A huge YES for this salad! Now I have another salad recipe to enjoy while in home isolation.

this sounds like an interesting combo of flavours. I will certainly love eating this salad :)

SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY!

Sujeonggwa (Ginger Cinnamon Punch)

g fresh ginger ((1.5 oz))

cinnamon sticks ((about 2-3 sticks))

Tbsp pine nuts

persimmons ((Gotgam 곶감))

Peel fresh ginger and slice thin.

Rinse cinnamon sticks in water.

Prepare 2 pots or kettle that can hold 5 cups or more.

Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

Strain ginger water and cinnamon water to filter any debris.

In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.

If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.

Serve cold. Garnish with few pine nuts on top.

Persimmon pudding is a delicious traditional American dessert made with persimmon pulp, in the oven with a water bath. It is very similar to traditional English dessert puddings and tastes amazing served with whipped cream or ice cream.&nbsp;

Persimmon Pudding Recipe

flour

persimmon pulp (from 2-3 ripe Hachiya persimmons)

milk

vanilla

butter

Preheat the oven to 350°F. Grease a small casserole dish for the persimmon pudding. Use a dish that will fit inside a larger 9 X 13 casserole dish, so that you can make water bath.

Sift together all dry ingredients in a bowl.&nbsp;

Add in the the wet ingredients, except for the whipped egg whites.

Mix until just combined.

Add in the egg whites and mix until just combined.

Pour pudding batter into casserole dish and place the casserole dish inside&nbsp; a 9 X 13 pan.&nbsp;

Add about an inch of water around the base. Bake Pudding for 1 hour.&nbsp;

Remove from oven and let slightly cool before serving with whipped cream or vanilla ice cream topping.&nbsp;

Sweet Southern Persimmon Pie

persimmon pulp

white sugar

eggs

heavy whipping cream

pie crust

Preheat the oven to 350 degrees F.

Peel and seed the persimmons. Add the pulp to a food processor or blender.

Puree the pulp with 1/2 cup of milk.

Mix the sugar, cinnamon, and nutmeg in with the pureed pulp.

Whisk the eggs in one at a time.

Whisk in the heavy whipping cream.

Puree the entire mixture in the blender or food processor to ensure a smooth texture.

Pour the filling into the pie crust.

Bake for 30 minutes or until set- just a little jiggly in the middle.

Allow the pie to cool completely.

Top with whipped cream and enjoy!

Some Chinese cookbooks recommend steaming duck to tender perfection before roasting it to crisp the skin. It is a good technique to master, and works especially well with large moulard duck legs. You get moist tender duck, and a bonus pot full of rendered duck fat. (You can steam the duck up to 6 hours in advance of roasting it.) The accompanying salad of persimmons, oranges, pomegranate and daikon radish gets a kick from Serrano chile, lime juice, freshly grated ginger and sesame oil. Be sure to use Fuyu persimmons, which can be eaten unripe. (The long, pointy Hachiya persimmon must be completely ripe to be palatable.) It’s worth mixing up a batch of fragrant, flavorful Sichuan pepper salt, both for this recipe and to have a little extra on hand to use as an all-purpose seasoning; if you can’t find Sichuan peppercorns in a store, online spice merchants will have them.

Sesame-Glazed Duck Legs With Spicy Persimmon Salad

Sichuan peppercorns

duck

cinnamon sticks, lightly crushed

star anise pods, lightly crushed

sesame seeds,

soy sauce

sesame oil

bean paste (doubanjiang)

brown sugar

orange juice

Fuyu persimmons,

navel oranges,

daikon radish or watermelon radish

lime juice

Salt and pepper

scallions

Make Sichuan pepper salt: Put Sichuan peppercorns and salt in a dry small skillet over medium-high heat. Shaking the pan and stirring frequently, toast mixture until fragrant, 2 to 3 minutes. Let cool, then grind coarsely with a mortar and pestle or spice mill.

Season duck legs all over with Sichuan pepper salt, then wrap and refrigerate for at least 2 hours or overnight.

Set up a steamer: Fill a large pot halfway with water and set a steamer basket 2 inches above the water. Place crushed cinnamon and star anise on the bottom of steamer basket, then lay seasoned duck legs on top.

Cover with a lid and bring water to a hard boil over high heat. Reduce heat slightly to maintain a brisker simmer. (Check water level occasionally and add more boiling water as necessary.) Steam legs until tender when pierced with a thin-bladed knife, about 1 hour 15 minutes; start checking at 1 hour. Remove legs and set aside. (They may be left at room temperature for an hour or so before roasting, or you can steam the legs up to 6 hours before roasting and refrigerate, covered. Re-steam the refrigerated legs for 15 minutes to soften before proceeding.)

Heat oven to 375 degrees. Put legs on a rack set over a foil-lined baking sheet and roast uncovered for about 30 minutes, until skin begins to crisp.

As legs roast, make the glaze: Whisk together soy sauce, sesame oil, bean paste, brown sugar and orange juice. Once the legs have been in the oven for 30 minutes, brush them generously with glaze and roast for 30 minutes more (for a total cooking time of 1 hour), brushing them again every 10 minutes. Transfer legs to a serving platter. Sprinkle with sesame seeds.

Make the salad: Put persimmons, oranges, daikon, chiles, lime juice, ginger and sesame oil in a mixing bowl. Season with salt and pepper, and toss gently to coat. Transfer salad to platter with duck legs. Drizzle with any remaining juices from bowl. Garnish with pomegranate seeds, scallions and cilantro sprigs.

Here is another persimmon recipe that you will love. these Persimmon Pancakes are soft, fluffy, and delicious. They are easy to make, even the children can help to make them.

Spiced Persimmon Pancakes: You Will Love Them Everyday.

All-Purpose Flour

Milk

Persimmons (extra ripe is better)

Salt

tsp Baking Powder

Brown sugar

tsp Almond Essence

tsp Vanilla Extraxt

tbsp Unsalted Butter

In one mixing bowl, use the strainer to sift flour, salt, and baking powder.

Quarter each persimmon. Add pieces of persimmon to the blender and blend until smooth.

Transfer pureed persimmon to the next mixing bowl. To the persimmon, add egg, sugar, cinnamon powder, vanilla extract, almond essence, and nutmeg. Mix ingredients together well with the whisk.

Combine the persimmon mixture with the flour mixture. Use the wooden spoon to mix together.

Heat the griddle over high heat for 2 minutes. I used a cast iron griddle because it distributes heat very well and creates a nice crust on the outside of the pancakes.

Lower flame medium to low. Add a small dab of the unsalted butter onto the heated cast iron.

Use the spatula to help you pour the persimmon pancake mixture onto the buttered griddle.

Look for bubbles that will form on the surface of the pancake. As soon as you see the air bubbles form, this is a signal that the pancakes are ready to be turned over.

Carefully flip the  pancake with the pancake spatula and cook for another 1-2 minutes or until golden brown.

This simple walnut sponge cake is quite versatile and keeps well. You can increase the spices to taste and substitute other nuts if you wish. Serve with a dab of whipped cream or crème fraîche and any kind of seasonal fruit. This fall version calls for peeled firm Fuyu persimmons and bright red pomegranate arils for a gorgeous splash of color.

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Top 15 persimmon recipes from across the web

The most viewed persimmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swirled Persimmon Semifreddo

Persimmon Pudding

Persimmon Bread

Prosciutto with Persimmon, Pomegran...

Beet Chutney recipe | Epicurious.co...

Kale Salad with Persimmons, Feta, a...

Persimmon Salad With Goat Brie And ...

Sujeonggwa (Ginger Cinnamon Punch)

Persimmon Pudding Recipe

Sweet Southern Persimmon Pie

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Spiced Persimmon Pancakes: You Will...

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The most viewed persimmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine