Perssimon recipes

[kybackwoodsman]

Anyone got recipes for perssimons?

[beowulf]

PERSIMMON WINE

3 lbs ripe persimmons
2 1/2 lbs finely granulated sugar
1 tblsp acid blend
1/2 tsp pectic enzyme
7 pts water
1 crushed Campden tablet
1/2 tsp yeast nutrient
1 packet Montrachet, Pasteur Red or Champagne yeast
Wash the persimmons, cut into quarters and mash the seeds out with your hands. Mash the pulp well, put into primary, and add half the sugar, the acid blend, yeast nutrient and crushed Campden tablet. Add water to total one gallon. Stir well to dissolve sugar, cover, and set aside. After 12 hours add pectic enzyme and recover. After another 12 hours, add yeast. Ferment 5-7 days, stirring daily. Strain through nylon sieve. Do not be concerned if a lot of fine pulp gets through; it will precipitate out. Add remaining sugar, stir very well, then transfer to secondary while leaving about three inches headroom. Fit air lock and set aside. Rack every 30 days until wine clears and no additional lees are laid down (4-6 months). Stabilize only if you feel the need to sweeten the wine before bottling. This wine should age in the bottle a year.

[beowulf]

persimmon pie                                                                                                           single pie crust for one nine inch pie .
2 eggs
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1/4 teaspoon salt
2 cups half-and-half cream
1 cup persimmon pulp
2 tablespoons butter, melted
1 teaspoon lemon juice
Directions

Preheat oven to 450 degrees F (230 degrees C).
Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes. Cool before slicing.                                                               

[beowulf]

Spiced Persimmon Butter

Spiced Persimmon Butter Recipe
Ingredients
3 c Persimmon pulp*
¾ c Apple cider
1 ¼ c Firmly packed brown sugar
1 t Cinnamon
¼ t Ground cloves
¼ t Grated nutmeg
Directions
Combine ingredients in a heavy pot and bring to a boil. Reduce temperature and cook until the mixture is dark and thick. About 30 minutes to and hour, stirring often.


When persimmon butter is close to being ready, fill a large pot with water and bring to a boil. place clean jars in the pot and let them boil for a couple of minutes. When you are ready to fill the jars remove them from the hot water and wipe dry with a towel. Pour hot persimmon mixture into the jars leaving about 1/2 inch or more space on top. Wipe rim of jars with a clean damp cloth and seal tightly. Return jars to boiling water and let them boil for 10-12 minutes. Remove from boiling water. Dry jars and check the seal by pressing down. If it moves easily or you hear a popping sound the jar is not sealed. Return butter to the boiling water and try again.

[Bulldog lady]

Baked Persimmon Pudding
1 c flour
1/2 tsp salt
1/2 tsp baking soda
3/4 c sugar
1 cup persimmon pulp*
2 eggs beaten
1/2 tsp grated lemoin rind
2 tbsp butter
Sift dry ingredients including sugar, Add pulp with remaining ingredients.  Pour into well greased, light floured 8 x 8 x 2 pan.  350   50 min or done.  serve warm with whipped cream, hard or lemon sauce.  6 servings
*Pulp  soft ripe fruit with transparent skin. Peel and strain or mash removing seedws  if not used immediately stir in 1 tbsp lemon juice to each 2 cups pulp  Only use ripe fuits!

[DandJofAZ]

Good ripe persimmon and spoon..

Doug

[bugflipper]

Persimmon Pudding
cooking spray
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 1/2 cups persimmon pulp
6 tablespoons butter, melted


Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

PREP
25 mins
COOK
1 hr
READY IN
1 hr
55 mins

[bugflipper]

Persimmon Cookies

1/2 cup shortening
1 cup white sugar
1 egg
1 cup persimmon pulp
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

[bugflipper]

Persimmon Cake

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2 eggs
2 teaspoons vanilla extract


Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf pan.
Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.