Serious Eats - seriouseats.com

Wow, I'm envious. I can't get firm, fresh-picked persimmons here in the Midwest. They're always old, squishy, or the wrong kind. I've always gobbled them up as is (peeled first, of course). I've seen them preserved (dried).

I guess they can be made into persimmon bread, like mango bread but with persimmons! I'm sure ppl make them into chutneys and pickled too. I guess anything you can think of using with mangos, you can probably do with persimmons because of their similar texture.

I wonder what persimmon curry would taste like? *swoon*

Take off their hats!

No, that's popes in a Volkswagen.

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Ingredients

1 C. persimmon pulp
1 egg, beaten
1 1/4 C. white sugar
1 C. all-purpose flour
1 1/4 C. milk
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 C. butter, melted

Directions

Butter one 9x13 inch baking pan. Preheat oven to 350 degrees. In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth. Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Yield: 4 servings

Hillary
Chew on That

I clipped this from the San Francisco Chronicle food pages a while back. I don't have the source... apologies to whoever created the recipe:

Persimmon 'Ice Cream' with Gingersnaps

Serves 6
Frozen persimmons, cut into chunks, can be whipped in a food processor with half-and-half to make a luscious dessert with the texture of ice cream. Be sure the persimmons are fully ripe before you freeze them. They should be squishy, with no firm spots. Unlike ice cream made in a freezer, this dessert must be made just before serving.

INGREDIENTS:

3 very ripe Hachiya persimmons

6 tablespoon sugar, or more taste

Scant 1/2 teaspoon vanilla extract

3/4 cup half-and-half

Store-bought gingersnap cookies

INSTRUCTIONS:

Instructions: One day ahead, place the persimmons directly in the freezer; you don't need to put them in bags or containers.

About 30 minutes before serving, take the persimmons out of the freezer to soften them slightly. Just before serving, use a heavy knife or cleaver to chop each persimmon into 8 chunks, discarding the stems and seeds, if present. Be careful; the persimmons will be hard.

Put the chunks in a food processor with the sugar and vanilla and process until the chunks are broken up. You may need to stop and restart several times to clear the icy fruit from the processor blades. If the fruit is still too hard to chop, wait a few minutes before continuing.

With the motor running, add the half-and-half through the food tube, stopping occasionally to scrape down the sides of the work bowl. Process until smooth and creamy.

Spoon the frozen dessert into 6 parfait dishes or martini glasses. Accompany with gingersnaps.

Per serving: 145 calories, 1 g protein, 29 g carbohydrate, 3 g fat (2 g saturated), 15 mg cholesterol, 16 mg sodium, 3 g fiber.

I made persimmon cupcakes. recipe is on my blog. I would probably use a different icing that I used for this particular recipe but the cakes were awesome. www.justeatsomething.blogspot.com

I wonder if the rice cooker bread recipes *really* work. As mine is a bread machine that cooks rice, I used to make loaves that way.

Not sure if I recall correctly, but I think someone here contributed a bread recipe using a slow cooker? What is the texture like?

Hope you can make some kind of baked products somehow before you go crazy! =)

Oh, Cass--I was unfortunate as far as the rice cooker goes. One came with my apartment but it's not one of the special ones that you can bake with.

Alas, after my next payday I plan on seriously considering getting that toaster oven though!