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From: jeffbr@microsoft.UUCP (Jeffrey BROWN)
Newsgroups: rec.food.recipes
Subject: VEGAN: California Poached Persimmons
Summary: original subject was FRUIT: Persimmon recipes
Keywords: recipe vegan
Message-ID: <1990Nov18.210240.7507@mthvax.cs.miami.edu>
Date: 14 Nov 90 17:51:36 GMT
Followup-To: rec.food.veg
Organization: Microsoft Corp., Redmond WA
Lines: 25
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


This recipe comes from Gourmet, May 1990, p. 174 I have modified this
by increasing the amount of cinnamon and adding nutmeg.

California Poached Persimmons

6 firm-ripe Fuyu persimmons
  (about 1 1/2 pounds; available seasonally at
  specialty produce markets and some supermarkets)
1/2 cup dry white wine
3/4 cup strained fresh orange juice
1/4 cup sugar
1 teaspoon minced peeled fresh gingerroot
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Stem and peel the persimmons, discard any seeds, and cut each persimmon
into 8 wedges.  In a saucepan combine the persimmons, the wine, the
orange juice, the sugar, the gingerroot, the cinnamon, and the nutmeg.
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.  Makes about 2 1/2 cups.