464183 Tue Nov 27 13:21:34 -0800 2007 12 31 Home Cooking 0 3159183 Trying to find out if a fuyu persimmon could be microwaved or roasted uncovered persimmon ideas I had never considered. I like them plain and in salads but … wow … my persimmon world has expanded. I thought I was pretty clever with chopped persimmons, pomegranate seeds and walnuts mixed into my morning oatmeal. Drinks, fritters, chutneys, fudge, cheesecake, guacamole, vinegars, butters, crisps, and more are in the next link. I did find a recipe for roasted persimmons, but not microwaved. Roasted Persimmons Wrapped in Pancetta and drizzled with Balsamic Vinegar http://www.foodandwine.com/recipes/roasted-persimmons-wrapped-in-pancetta Anyone else have anything out of the usual? Fuyu or hachiya are fine Tue Nov 27 13:21:34 -0800 2007 10264 rworange 1 3159187 Here’s some of the interesting recipes and ideas I came across Golden Gate – a vodka, persimmon puree, ginger, nutmeg drink http://www.squareonevodka.com/TownSquare/TS_MixologyArt/TS_aromatic.html Persimmon Raspberry Yogurt Parfaits (others suggest mixing persimmon puree into yogurt) http://fooddownunder.com/cgi-bin/recipe.cgi?r=193611 Cranberry persimmon crisp with filbert struesel http://iheartkale.blogspot.com/2007/11/cranberry-persimmon-crisp-with-filbert.html Deep-fried Persimmon fritters with pineapple chutney Note: When I saw the title the pineapple didn’t sound great, but the chutney has cinnamon and cumin which sounds like it would be a fabulous combo with the fritters. http://www.recipe-cook.com/cook/dessert-recipes/deep-fried-persimmon-fritters-with-pineapple-chutney.html Persimmon Pork Chops with ginger http://fooddownunder.com/cgi-bin/recipe.cgi?r=193583 Sauteed Persimmons and Green Beans with Chives http://fooddownunder.com/cgi-bin/recipe.cgi?r=224601 Sweet Potatoes with Persimmons http://fooddownunder.com/cgi-bin/recipe.cgi?r=254105 Fuyu Persimmon & Goat Cheese Tart (scroll waaaay down) http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/17/WIGRSFMVQ21.DTL Persimmon Topping for Ice Cream (with port, ginger, raisins and almonds) http://fooddownunder.com/cgi-bin/recipe.cgi?r=193622 Baked Persimmons with Muscat Wine and Creme Fraiche http://fooddownunder.com/cgi-bin/recipe.cgi?r=16040 Rum Persimmons http://fooddownunder.com/cgi-bin/recipe.cgi?r=219689 Persimmon Brandy Conserve http://fooddownunder.com/cgi-bin/recipe.cgi?r=193517 Freezer Persimmon jam http://fooddownunder.com/cgi-bin/recipe.cgi?r=104638 Persimmon Butter http://fooddownunder.com/cgi-bin/recipe.cgi?r=193526 Persimmon Waffles http://fooddownunder.com/cgi-bin/recipe.cgi?r=193624 Persimmon-Pineapple-Coconut Compote (a dash of rum with this might be nice) http://www.jewishfood-list.com/recipes/fruit/persimmonpinecococompote01.html Persimmon Bellini, Persimmon Drop, Fresh Persimmon Punch, Persimmon Smoothie Tea, Persimmon Sake, and newly picked persimmons http://asian-and-pacific-sweets-and-treats.blogspot.com/2006/12/persimmon-drinks.html Randy Pollak's New York Persimmon Cheesecake http://recipes.stevex.net/recipe/randy_pollaks_new_york_persimmon_cheesecake Persimmon Gelatin http://fooddownunder.com/cgi-bin/recipe.cgi?r=193558 Persimmon fudge http://artofhacking.com/aohfood/12000/12007-persimmonfudge.htm Broiled Persimmons: Sprinkle persimmon halves with brown sugar and nutmeg. Dot with butter and broil until sugar bubbles (about 3 minutes) Top with sour cream, ice cream, crème fraiche or something similar. Someone suggested just serving persimmons in a bowl with cream. Stuffed Capon with Persimmon http://fooddownunder.com/cgi-bin/recipe.cgi?r=248788 Spiced Persimmon Slice (Wagashi) http://fooddownunder.com/cgi-bin/recipe.cgi?r=240032 strawberry and persimmon daifuku http://scentofgreenbananas.blogspot.com/2005/01/imbb-11-strawberry-and-persimmon.html Persimmons and Cuajada (I’m not quite clear what this is but it involves sheep milk and sounds interesting) http://fooddownunder.com/cgi-bin/recipe.cgi?r=193626 Persimmon-Fennel Salad (Ok, it’s a salad, but a little different and involves Stilton cheese) http://cancer.ucsd.edu/Prevention/prev/nutrition/previous_recipes.asp#PerSalad Persimmon salsa 1 3/4 cups chopped peeled ripe persimmon (about 2 medium) 1/3 cup finely chopped red onion 1 tablespoon minced fresh cilantro 2 tablespoons fresh lime juice 1/4 teaspoon salt 1 seeded and diced jalapeño pepper Persimmon Vinegar and Pickled Persimmons http://fooddownunder.com/cgi-bin/recipe.cgi?r=193623 Persimmon and Habanero Chutney http://www.chowhound.com/topics/458643#3113328 Persimmon Guacamole & other persimmon ideas (which also has links to other Chowhound persimmon ideas) http://www.chowhound.com/topics/449277 Lots of usual and unusual recipes, the more interesting to me listed above http://fooddownunder.com/cgi-bin/search.cgi?q=Persimmon+ Tue Nov 27 13:22:08 -0800 2007 3159183 10264 rworange 2 3160621 Best Persimmon Muffins ever - adapted from 1001 Muffins, by Gregg Gillespie 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 cup sugar 1 teaspoon ground cinnamon (or more to taste) 1/2 teaspoon allspice 1/2 tsp nutmeg 3/4 cup freshly toasted, then chopped fine, shelled pine-nuts 1 cup fresh persimmon pulp (use soft persimmons) 2 tablespoons butter, melted 1 tablespoon milk if needed(won't need if persimmon is ripe) 1. Preheat oven 400 degrees. Lightly grease 12 muffin cups or use paper. 2. In a large bowl, blend flour, baking powder, soda, sugar, spices and nuts together. 3. Beat persimmons and butter together in a small bowl until smooth. Gradually combine the two mixtures until the dry ingredients are just moistened. Add milk if needed. 4. Spoon batter into muffin tin or cups, filling about 3/4 full. Bake for 15-20 minutes, until toothpick inserted comes out clean. Cool on rack, or serve warm. They will be dark, flattish and tasty. They are wonderfully persimmony. Original recipe called for pecans, but I think the pine nuts go better with the flavors. I make this every year when persimmons arrive at the farmers markets. Tue Nov 27 22:00:27 -0800 2007 3159187 44790 mare 1 3161897 Wow, thanks for the links...Guess I'll go pick the rest of the tree! If you haven't tried oven dried persimmons, I suggest a test batch. You use the unripe hachiyas (I'm assuming fuyus also). I did the sliced version rather than whole. Wed Nov 28 10:29:12 -0800 2007 3159183 71215 mlgb 2 3170898 I thought you used ripe hachiyas for dried persimmon. I'll double check the chez panisse fruit book when I get home, maybe I'm mistaken... I would like to make a batch of dried persimmons... Sat Dec 01 12:45:34 -0800 2007 3161897 93482 linz 3 3170922 I've topped the other recent persimmon thread, scroll down where I report on my test batch. To be specific about the ripeness, they are orange (like they are now), but still hard. You can do it the day that you pick them. I was also surprised that you use the hard-ripe fruit. PS, the batch with the skins on was just fine. I find that I like them sliced on the thicker side since they stay a bit chewy. I've now heard that if you have too many, you can put the unripe (hard-ripe) ones in the freezer, and they will lose the astringency when they thaw? Is this true? I've frozen the softened ones, whole and unskineed. They are wonderful eaten just slightly thawed, a few zaps in the microwave. Like sorbet but pure fruit. Sat Dec 01 12:56:57 -0800 2007 3170898 71215 mlgb 4 3171742 No, they don't lose the astringancy when thawed. All that happens is they soften. I gave it a try. Didn't work. Sat Dec 01 20:12:33 -0800 2007 3170922 10264 rworange 3 3174165 Use unripened hachiyas - much easier to peel. If you use the 3-day oven method (http://www.chowhound.com/topics/347867#2067557) the astringency disappears after two day. Sun Dec 02 21:32:31 -0800 2007 3170898 81807 intomeat 1 3171074 Just made persimmon soup with ginger and curry. The warmth and spice of the curry cuts the sweetness of the fruit. I don't know if you've found other curry/persimmon recipes, but the two seem to go well together. Sat Dec 01 14:10:34 -0800 2007 3159183 11231 Glencora 1 3181454 Ok, just made a persimmon pudding based on Marguerite Hager's recipe found on the website Persimmon Cookbook, and on Alice Waters version found in her Chez Panisse Fruit book. What a perfect late fall/winter fruit dessert! It is a sticky bread pudding like dessert (except it is much smoother). The crust is sticky and cripsy, and gets a wonderful caramel flavour. I like the addition of toasted walnuts to the recipe, and I used some cinnamon as in the AW recipe. Very easy to make and a great reason to buy a big boxful of hachiyas... But those on a calorie-reduced diet, beware. Wed Dec 05 08:40:26 -0800 2007 3159183 89969 moh 1 3182228 I tried pickling some hachiya persimmons a few weeks ago, and they turned out great! Cut some into rounds, some into spears, and made a simple pickling liquid of champagne vinegar, water, sugar, salt, cinnamon stick, and pepper corn. Tasty, and very pretty for xmas gifts. Wed Dec 05 12:01:49 -0800 2007 3159183 16301 Non Cognomina 2 3183412 That sounds interesting. Were they still hard when you did that? Wed Dec 05 18:44:24 -0800 2007 3182228 71215 mlgb 1 3183176 I liked the idea of persimmons and sweet potatoes, but didn't like the sugar in that recipe in the first link. What I did was a variation on my take-out condiment chicken. 1 cup of brewed Lapsong Sochong tea 1 cup of Minute Maid tangerine orange juice (which is swell on its own. It made nice jello) 1 packet of mustard 1 packet of soy sauce Bring to a boil. Add chicken breast and simmer about 20 minutes to poach. Remove chicken Add 1 chopped sweet potato and 1 chopped fuyu persimmon to cooking liquid. Bring to a boil and cook until potato is soft. Remove potato & persimmon. Reduce liquid. Heat potatoes, persimmon and chicken in reduced sauce and serve. It was delicious with the smoky notes from the tea and the lovely tangerine flavor. Wed Dec 05 17:15:08 -0800 2007 3159183 10264 rworange