PERSIMMON BROWNIES
Make and share this Persimmon Brownies recipe from Food.com.
Provided by LoveToCook
Categories Bar Cookie
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter and sugar together; add persimmon pulp, buttermilk and eggs.
- Then add dry ingredients and mix well.
- Pour into 10x12 baking dish and bake at 350 degrees for 45 minutes.
- Top with icing when cooled.
- To prepare icing: Cream butter and cream cheese together; add vanilla, cream and then add powdered sugar.
- Spread on brownies, sprinkle with pecans.
Nutrition Facts : Calories 552.1, Fat 23, SaturatedFat 10.4, Cholesterol 94.8, Sodium 278.4, Carbohydrate 83.4, Fiber 1.6, Sugar 65.6, Protein 6
OLD FASHIONED PERSIMMON FUDGE
Make and share this Old Fashioned Persimmon Fudge recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.
- Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.
- Remove pan from heat and let cool to lukewarm (110 degrees F).
- Add butter and beat mixture well.
- When it begins to thicken, stir in nuts.
- Spread in a butter 13 x 9 inch pan.
- Cut into squares when cool.
Nutrition Facts : Calories 633.1, Fat 11.5, SaturatedFat 7.2, Cholesterol 32.9, Sodium 105.8, Carbohydrate 135.9, Sugar 124.5, Protein 2.1
PERSIMMON TART
Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special winter fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h10m
Number Of Ingredients 19
Steps:
- Pastry: Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.
- On a lightly floured surface, roll dough out to a 12-inch round (a scant 1/4 inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350°F. Bake until crust is dry and golden, about 25 minutes. Let cool completely on a wire rack.
- Filling: Meanwhile, thoroughly clean and dry persimmons; remove tops and cores. Coarsely chop and press through a medium-mesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 1 3/4 cups.)
- In a small saucepan, combine cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand 1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust.
- Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it's golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners' sugar; serve.
LOW CARB PERSIMMON COOKIES
Mom loved to pick the mushy fruit from tree out back to bake the moist, delicious cookies. Now it's my turn. I have substituted the ingredients from the original "full carb" recipe handed down from Mom. Sorry Mom, but I think you would agree that this recipe is just as good.
Provided by d.rae
Categories Drop Cookies
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease cookie sheet or use parchment paper.
- Peel and stem the persimmons then process them in food processor or blender.
- Blend all dry ingredients together. Beat in eggs and persimmon pulp.
- Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
- Options: Add chocolate chips, nuts or/and raisins as desired.
Nutrition Facts : Calories 22.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 17.6, Sodium 107.4, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 1.2
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