persimmons

Persimmon season is the best season! This scrumptious Persimmon Chocolate Loaf Cake recipe takes just 15 minutes to throw together and satiates all chocolate cravings. This chocolate cake has sweet persimmons mixed in and is topped with a luscious, rich dark chocolate ganache. It&#039;s simple and beautiful to serve for any occasion.

Persimmon Chocolate Loaf Cake

all-purpose flour

tsp baking powder

cocoa powder

espresso powder

salt

tbsp butter

sugar

eggs

vanilla extract

milk

persimmon

oz 60-70% chocolate

heavy cream

pistachio

persimmon (sliced)

Preheat the oven to 350°F. Line a 9 x 5 nonstick loaf pan with parchment paper so that excess paper is hanging off the side to allow for easy removal.

In a medium bowl, sift the all purpose flour, cocoa powder, espresso powder, salt, baking soda, and baking powder together.

Peel the skin off of one ripened fuyu persimmon and dice it, it should be about 1 cup. Take 2 tablespoons of the dry ingredients and toss it with the diced persimmons.

In a large bowl, beat together the butter and sugar until light and fluffy. Add in one egg at a time, beating well after addition. Pour the vanilla extract and whisk until fully combined. At this point, add in about a third of the dry ingredients and combine, and then a third of the milk and stir. Continue adding the dry and milk in thirds and mix just until combined. Gently fold in the coated diced persimmons.

Pour the batter into the loaf pan and tap it against a hard surface a few times. Bake at 350°F for 60 minutes, or until inserting a toothpick into the center comes out clean. While the loaf bakes, make the chocolate ganache. Allow the loaf to set in the pan for 15 minutes. Gently lift the loaf out of the pan and leave it to cool on a rack.

In a small pot, bring the heavy cream to boil and remove it from heat just as it does.

Add the chocolate into a large heatproof bowl. Pour the heated cream over the chocolate and gently stir to combine until all the chocolate has melted. The chocolate should be completely smooth and emulsified with the heavy cream.

Allow the ganache to cool and set for a minimum of an hour. When the loaf cake is ready to frost, whip the ganache until it&#039;s a thick and fluffy frosting. Spread it on the top of the fully cooled loaf cake.

Thinly slice a persimmon and crush a few pistachios to decorate the ganache.

Chocolate Ganache

Buckwheat Persimmon Pancakes

flaxseed

nondairy milk

apple cider vinegar or lemon juice

buckwheat flour or all-purpose flour

baking powder

baking soda

cinnamon

ginger

coconut oil butter

Pure maple syrup,

This colorful Persimmon and Pomegranate Salad is topped with candied walnuts and maple vinaigrette dressing to make a perfect fall and wintertime salad!

Persimmon and Pomegranate Salad with Maple Vinaigrette and Candied Walnuts

walnuts

maple syrup

fine sea salt

balsamic vinegar

extra virgin olive oil

garlic,

Dijon mustard

Salt and pepper,

head radicchio, chopped

baby spinach

Fuyu persimmons, sliced

pomegranate arils

goat cheese

To make the candied walnuts, in a small...

To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool.

To make the maple vinaigrette, in a jar...

To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth.

To assemble the salad, layer the radicchio with...

To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.

https://www.youtube.com/watch?v=GQ9ET2XRNCw

This colorful Persimmon and Pomegranate Salad is topped with candied walnuts and maple vinaigrette dressing to make a perfect fall and wintertime salad!

GET THE RECIPE: https://wholefully.com/pomegranate-salad-maple-vinaigrette-dressing
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Get your fruits and veggies in during the colder months with this Persimmon and Pomegranate Salad, chock full of seasoning produce. In the full post, you'll find:

— Which kind of persimmons to choose
— How to make candied walnuts that you'll want to put on all your salads
— What to use if you can't find persimmons
— How to make maple vinaigrette
— And more!

GET THE RECIPE: https://wholefully.com/pomegranate-salad-maple-vinaigrette-dressing

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Persimmon and Pomegranate Salad with Maple Vinaigrette

This is the best persimmon cookie recipe. These cookies are made with fresh persimmon pulp and holiday spices. They&#39;re soft, not too sweet, and just the right amount of spice. If you haven&#39;t tried persimmon cookies, it&#39;s time to add them to your Christmas cookies rotation.

Persimmon Cookies

Sugar

Unsalted butter (softened)

persimmon pulp

Raisins

Walnuts (chopped)

All-purpose flour

tsp Baking soda

Baking powder

½ tsp Ground cloves

½ tsp Ground cinnamon

Preheat your oven to 350℉

In a medium bowl combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine.

In a mixing bowl cream the sugar with the butter until it&#39;s light and fluffy.

Add the egg and beat again.

Mix in the persimmon pulp, nuts, and raisins. 

Add the flour mixture and mix until the flour is combined. Do not over mix.

Drop by the spoonful onto a parchment-lined baking sheet. NOTE: The dough will not spread as it bakes so press the dough slightly to thin out the cookies and make sure they cook more evenly.

Bake the cookies for 10-12 minutes. They will be soft but a nice golden brown color. 

NOTE: Oven temperatures vary so make sure to check on these. 

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