Persimmons by the Bag Load

When my father-in-law showed up for Thanksgiving he came bearing a bag full of persimmons. My in-laws have an impressive persimmon tree in their back yard and during this time of the year it yields an impressive amount of fruit.


The bag of persimmons have been sitting in our living room and their novelty has been wearing off. Gavin has already voiced doubts over his co-worker’s desires, so I turned to the internets for help.

The internets yielded a recipe for persimmon bread that required 4 eggs, I only had 3, so I bookmarked the recipe and continued my search. I also found a recipe for persimmon chutney, but that required some over night work, so I’ll try it later.

I found several persimmon recipes in Cooking Light (I sometimes grab a copy when standing at the check out line). The one that looked the easiest was Persimmon Gingerbread (I had ingredients on hand).


The end result did not look, smell, or taste like persimmon (I think that was the point). Baked in my edge pan and lightly dusted with powdered sugar, each piece was moist, with chewy edges, and pleasantly crunchy pecans. Very successful. Warm, it would probably taste fantastic with vanilla ice-cream.

Persimmon Gingerbread

1/2 cup packed brown sugar
1/4 cup butter softened (1/2 stick)
1 1/2 cups persimmon puree (about 3 run through a food processor)
1/3 cup molasses
3 large eggs
2 cups flour
1 1/2 teasp. ground ginger
1 teasp baking soda
1 teasp cinnamon
1/4 teasp salt
1/8 teasp ground nutmeg
1/8 teasp ground cloves**
1/3 cup boiling water
1/3 cup chopped almonds**

Preheat oven to 350*F

Place brown sugar and butter in large bowl; mix at medium speed until well blended. Add persimmon puree, molasses, and eggs. Beat well.

Spoon flour into dry measuring cups; level with knife. Sift together flour and next six ingredients (flour through cloves). Alternately add flour mixture and 1/3 cup boiling water (start and end with flour). Stir in almonds. Pour batter into 9 inch square baking pan coated with cooking spray.

Bake at 350*F for 30 min. Cool 10 min in pan on wire rack. Dust with powdered sugar. Cut into 12 squares. Yield 12 servings.

**I used pecans instead of almonds and all spice instead of cloves.

From Cooking Light Dec. 2007 p. 284

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