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California Poached Persimmons
6 Firm-ripe fuyu persimmons; (about 1 1/2 pounds)
1/2 c Dry white wine
3/4 c Strained fresh orange
1/4 c Sugar
1 ts Minced peeled fresh gingerroot
1/4 ts 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.
Yield: 2 1/2 cups
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