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California Poached Persimmons Recipe

by Global Cookbook

Ingredients

6 x Hard-ripe fuyu persimmons, (about 1 1/2 pounds) 1/2 c. Dry white wine 3/4 c. Strained fresh orange

1/4 c. Sugar 1 tsp Chopped peeled fresh gingerroot 1/4 tsp Cinnamon

Directions

1. Stem and peel the persimmons, throw away any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mix, covered, for 15 min, or possibly till the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup till it is reduced to about 1/2 c., and pour it over the persimmons. The persimmons may be served hot or possibly chilled over ice cream, rice pudding, or possibly bread pudding.
2. Yield: 2 1/2 c.
3. Notes:

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