California Poached Persimmons - Just Fruit Recipes


Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.