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1 c Persimmon puree *
1 ts Baking soda
1 c Sugar
1/2 c Salad oil
8 oz Pitted dates (about 1-1/2 c lightly packed), finely snipped
1 3/4 c All-purpose flour
1 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1/4 ts Ground cloves
1 c Chopped walnuts or pecans
Lemon glaze (recipe follows)
Persimmon Puree: You'll need fully ripe pointed-tip persimmons--pulp should be soft and jelly like. Cut fruits in half and scoop out pulp with a spoon. Discard skin, seeds, and stem. In a blender or food processor, whirl pulp, a portion at a time, until smooth (you'll need 2 or 3 med. size persimmons for 1 cup puree). For each cup puree, thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup batches in rigid containers; thaw, covered, at room temperature.
Prepare persimmon puree; measure out 1 cup and stir in baking soda. Set aside. In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended. Stir in walnuts. Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan. Bake in a 350 degrees F oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.
Let cool in pan on a rack for 5 minutes.
Prepare Lemon Glaze: In a small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice until smooth. Spread over cookies. Let cool completely; then cut into 2 by 2-1/2 inch bars. Store covered. Makes 2-1/2 dozen.
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