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Perfect Persimmion Recipes - 73 recipes

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In a large bowl- cream together the sugar and shortening

  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1 cup persimmon pulp
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • powdered sugar
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1. Preheat oven to 375°. 2

  • 3/4 cup chopped pecans, divided
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 4.75 ounces whole-wheat flour (about 1 cup)
  • 1/2 cup packed dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup plain fat-free yogurt
  • 1/3 cup ripe mashed Hachiya persimmon
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup diced peeled Fuyu persimmon
  • 1/2 cup dried cranberries
  • Cooking spray
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350 degrees 10 - 12 min

  • 1/2 c shortening
  • 1 c sugar
  • 1 c persimmon pulp wi 1 t soda
  • 1 egg
  • 2 c flour
  • 1/2 t cinnamon
  • 1 c raisins
  • 1 c ch walnuts
  • 1/2 t cloves
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Preheat oven to 425. Combine fruit, spices, and juice

  • 8 cups peeled sliced Fuyu persimmons
  • 1/3 c brown sugar
  • 1/3 c white sugar
  • 2-1/2 T quick-cooking tapioca
  • 1 t cinnamon
  • 1/2 t grated orange peel
  • 1/2 t ground ginger
  • 3 T lemon juice
  • pastry for 2-crust pie
  • 2 T butter, cut in small pieces
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Good way to use up those extra Persimmons

  • 1 cup shortening (part butter is ok)
  • 2 cups sugar
  • 1 tsp vanilla
  • 2 cups persimmon pulp
  • 2 eggs
  • 4 cups flour
  • 2 tsp soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 cup raisins
  • 1 cup nuts
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In a large bowl, cream together the butter and sugar with an electric mixer at medium speed

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup sifted flour
  • 1 cup persimmon pulp (2-3 persimmons)
  • 1 tablespoon brandy
  • 2 large eggs, slightly beaten
  • 2 teaspoons baking soda mixed with 2 teaspoons warm water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1 cup golden raisins
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Preheat oven to 375 degrees

  • ■1 C. shortening
  • ■2 C. sugar
  • ■2 whole eggs, beaten
  • ■2 tsp. baking soda
  • ■4 tsp. baking powder
  • ■1 tsp. salt
  • ■1 tsp. cinnamon
  • ■1 tsp. nutmeg
  • ■1/3 tsp. ground cloves
  • ■2 C. persimmon pulp
  • ■1 tsp. lemon juice
  • ■1 tsp. vanilla
  • ■4 C. flour, divided
  • ■2 C. chopped nuts
  • ■1 C. mixed candied fruit
  • ■1 C. shredded coconut
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Cream the sugar and shortening

  • 1 cup persimmon pulp
  • 1 cup chopped nuts
  • 1 cup raisins
  • 1 cup sugar
  • 1/2 cup butter
  • 2 cups flour
  • 1 teaspoon soda (dissolved in pulp)
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg
  • dash of salt
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In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain

  • 1/2 cup dry Riesling or Gewurztraminer
  • 1 tablespoon Sherry Vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 large frisee bunches ends trimmed
  • 1 small radicchio head torn 2" pieces
  • 1 Fuyu persimmon cut thin slices
  • 1 Red Bartlett pear halved, cored, and cut into thin slices
  • 6 figs, halved
  • 1 small pomegrante peeled, seeds
  • removed and separated
  • 1/2 cup walnut halves toasted
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In New York City you can find roasted chestnuts readily

  • 8 ounces robiola cheese (packages come with two 4-oz cubes)
  • 1/2 cup roasted chestnuts finely chopped
  • 1 ripe persimmon
  • 2 ounces orange juice
  • 2 tablespoons sugar
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* Note: Fuyus are the small, crisp persimmons

  • 2 pounds Fuyu persimmons see * Note
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/2 serrano chile seeded, minced
  • Salt to taste
  • 1 tablespoon walnut oil
  • 1/4 cup pomegranate seeds
  • 3 tablespoons chopped walnuts toasted
  • 2 tablespoons chopped cilantro
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Toast walnuts on baking sheet in 350 degree oven until lightly browned, 5 to 7 minutes, and coarsely chop

  • 1/2 cup walnuts
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 5 tablespoons walnut or light olive oil
  • 12 ounces assorted greens such as arugula, baby spinach and radicchio
  • 2 small Hachiya persimmons sliced
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