Persimmon Gingerbread

By dashy_65

Ingredients

• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see "Persimmon Puree Pointers," below)
• 1/3 cup molasses
• 3 large eggs
• 2 cups all-purpose flour (about 9 ounces)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup boiling water
• 1/3 cup chopped almonds, toasted
• Cooking spray
• 2 teaspoons powdered sugar

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Stir in almonds. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes. Cool 10 minutes in pan on a wire rack. Dust with powdered sugar. Cut into 12 squares.

Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:

To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.

Cut the ripe fruit in half. Scoop the pulp out with a spoon.

To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into the batter.