[recipe] California Poached Persimmons ~ vegan

[Guest guest]

Okay Melody, you asked for it. Just know it isn't

tried and true by me, but let us know if you decide

to try making it, k?

 

California Poached Persimmons

recipe courtesy of Sara Moulton

Recipe Summary

Difficulty: Easy

Prep Time: 8 minutes

Cook Time: 35 minutes

Yield: 2 1/2 cups

 

6 firm-ripe Fuyu persimmons (about 1 1/2 pounds)

1/2 cup dry white wine

3/4 cup strained fresh orange

1/4 cup sugar

1 teaspoon minced peeled fresh gingerroot

1/4 teaspoon cinnamon

 

 

Stem and peel the persimmons, discard any seeds,

and cut each persimmon into 8 wedges. In a saucepan

combine the persimmons, wine, orange juice, sugar,

gingerroot, and cinnamon, bring the liquid to a boil,

stirring occasionally, and simmer the mixture, covered,

for 15 minutes, or until the persimmons are tender.

Transfer the persimmons with a slotted spoon to a

bowl, boil the syrup until it is reduced to about 1/2 cup,

and pour it over the persimmons. The persimmons may

be served warm or chilled over ice cream, rice pudding,

or bread pudding

 

, nadiana1@a... wrote:

 

> i believe the variety i got was the japanese persimmon. post the

poached

> persimmon recipe-- sounds interesting!

>

> the persimmon guy turns out to be a graduate of the cordon bleu

school, so i

> challenged him to help me find a way to make vegan creme brulee.

gave

him my

> phone number for when he figures it out. so i'll let you

know if i get

> a good recipe (and if i get a date... hmm... lol)