Type what you have

Ingredients

• ✓ persimmon
• sugar
• persimmon skin
• lemon juice
• lemon zest

Instructions

1. 1 Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
2. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

By Shelly2012

Ingredients

• ✓ persimmon
• sugar
• lemon juice
• orange zest
• nutmeg

Instructions

1. 1 Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
2. 2 Pack jam into sterilized freezer jars or containers, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Seal jars. Set jam aside to cool. Store jam in the freezer.

By Sara

Ingredients

• ✓ persimmon
• baking soda
• sugar
• vegetable oil
• egg
• cinnamon
• nutmeg
• salt
• water
• all-purpose flour
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.
2. 2 Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.
3. 3 Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

By Randy Scott

Ingredients

• ✓ persimmon
• egg
• all-purpose flour
• white sugar
• salt
• vegetable oil
• cinnamon
• walnut
• baking soda
• raisin

Instructions

1. 1 Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x4-inch pan.
2. 2 Combine flour, cinnamon, salt, nuts, and raisins in a small bowl.
3. 3 Blend eggs, sugar, and oil in a large bowl. Stir baking soda into persimmon pulp until well blended; add to sugar mixture.
4. 4 Fold in flour mixture. Pour batter into prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour to 1 hour 15 minutes.

By Vicki Monte

Ingredients

• ✓ persimmon
• baking soda
• all-purpose flour
• cinnamon
• clove
• nutmeg
• salt
• sugar
• butter
• egg
• raisin
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
2. 2 Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
3. 3 Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture.
4. 4 Add flour mixture and stir until just combined. Fold in raisins and walnuts.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges are golden, about 15 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By P. Tindall

Ingredients

• ✓ persimmon
• all-purpose flour
• cinnamon
• baking soda
• salt
• ground ginger
• nutmeg
• walnut
• cranberry
• egg
• brown sugar
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
2. 2 Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
3. 3 Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
5. 5 Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

By Peach McD

Ingredients

• ✓ persimmon
• sugar
• honey
• butter
• egg
• vanilla extract
• whole wheat pastry flour
• baking soda
• salt
• cinnamon
• clove
• apple
• black walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
3. 3 Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
4. 4 Drop by rounded tablespoonfuls onto ungreased baking sheets.
5. 5 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.

By Rachel Greenfield

Ingredients

• ✓ persimmon
• brown sugar
• margarine
• sugar
• butter
• persimmon pulp
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• clove
• salt
• pecan
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. 2 Place brown sugar and margarine in the prepared pan; place in the preheated oven until sugar and margarine melts and bubbles, about 5 minutes. Remove pan from the oven; arrange persimmon slices in a single layer in the pan. Set aside.
3. 3 Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Stir in persimmon pulp.
4. 4 Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate large bowl; gradually add to batter, stirring until just combined (batter will be stiff). Stir in pecans and lemon zest. Spoon batter over persimmon slices in the pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake onto a serving platter.

By Jewissa

Ingredients

• ✓ persimmon
• shortening
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• clove
• cinnamon
• nutmeg
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream together shortening and sugar. Add egg and vanilla; mix well.
3. 3 Sift together flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
4. 4 Stir in raisins, chopped nuts, remaining 1/4 teaspoon salt, and persimmon pulp; mix well.
5. 5 Drop by the teaspoonful on a greased or parchment-lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

By Ruth

Ingredients

• ✓ persimmon
• raspberry
• pomegranate seed
• heavy cream
• meringue cookie

Instructions

1. 1 Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
3. 3 Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.

By Allrecipes Member

Ingredients

• ✓ persimmon
• focaccia flatbread
• olive oil
• salt
• rosemary
• burrata cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
3. 3 Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
4. 4 Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
5. 5 Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
6. 6 Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

By Buckwheat Queen

Ingredients

• ✓ persimmon
• egg
• sugar
• all-purpose flour
• milk
• baking soda
• baking powder
• cinnamon
• salt
• butter

Instructions

1. 1 Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
3. 3 Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

By Donita

Ingredients

• ✓ persimmon
• olive oil
• pecan
• date
• agave nectar
• pecan
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ persimmon
• water
• butter
• white sugar
• salt
• bread flour
• whole wheat flour
• wheat germ
• cinnamon
• active dry yeast
• raisin

Instructions

1. 1 Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
2. 2 If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Brooke Greene

Ingredients

• ✓ persimmon
• egg
• sweetened condensed milk
• vanilla extract
• butter
• sugar
• all-purpose flour
• baking soda
• salt
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
2. 2 In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
3. 3 Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.

By Emily H

Ingredients

• ✓ persimmon
• egg
• canola oil
• milk
• all-purpose flour
• walnut
• white sugar
• salt
• baking powder
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
3. 3 Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
4. 4 Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

By KarenW

Ingredients

• ✓ persimmon
• pie crust
• egg
• cinnamon
• white sugar
• salt
• half-and-half
• butter
• lemon juice

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
2. 2 Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
3. 3 Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

By MARBALET

Ingredients

• ✓ persimmon
• baking soda
• egg
• sugar
• vegetable oil
• raisin
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove
• walnut
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
2. 2 In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
3. 3 In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
4. 4 Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

By Jessica Eymann

Ingredients

• ✓ persimmon
• all-purpose flour
• baking soda
• cinnamon
• clove
• nutmeg
• salt
• sugar
• butter
• egg
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line a baking sheet with parchment paper.
2. 2 Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a bowl.
3. 3 Cream sugar with butter. Beat in persimmons and egg. Add flour mixture and mix until combined. Stir in chopped nuts.
4. 4 Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 12 to 15 minutes.

By Bonnie

Ingredients

• ✓ persimmon
• shortening
• sugar
• egg
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• clove
• salt
• raisin
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

By MARY ANN PUTMAN

Ingredients

• ✓ persimmon
• olive oil
• onion
• carrot
• bay leaf
• butternut squash
• white wine
• chicken broth
• white wine vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional 5 minutes. Add butternut squash and keep cooking, 5 more minutes.
2. 2 Pour white wine into the pot and allow to evaporate. Add chicken broth, bring to a boil, and add persimmons. Cover and simmer until squash is soft, about 20 minutes. Remove bay leaf and puree with an immersion blender until smooth. Season with vinegar, salt, and pepper.

By superchef

Ingredients

• ✓ persimmon
• walnut
• brown sugar
• butter
• cream cheese
• sugar
• sour cream
• cinnamon
• ginger
• egg
• sour cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven for 12 minutes. Set aside to cool completely.
4. 4 Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
5. 5 Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
6. 6 While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.

By schmecktgut

Ingredients

• ✓ persimmon
• all-purpose flour
• cake flour
• cinnamon
• ginger
• baking soda
• salt
• butter
• sugar
• lemon zest
• egg
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
2. 2 Sift together all-purpose flour, cake flour, cinnamon, ginger, baking soda and salt.
3. 3 In a medium bowl, cream butter, sugar, and lemon rind until fluffy and smooth. Blend in egg and persimmon pulp and mix until well combined.
4. 4 Gradually stir in the flour mixture and mix until well blended.
5. 5 Pour the batter into the prepared pan and spread evenly.
6. 6 Bake for 25 minutes in the preheated oven, until golden brown. Remove from the oven and let cool. When the bars are completely cool, sift confectioners' sugar over the top and cut into bars.

By Alex

Ingredients

• ✓ persimmon
• cider vinegar
• onion
• granny smith apple
• raisin
• white sugar
• lemon juice
• green chile pepper
• ginger root
• lemon zest
• coriander seed
• clove

Instructions

1. 1 Combine cider vinegar, onion, apple, raisins, sugar, lemon juice, green chile, ginger, lemon zest, coriander, and cloves in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add persimmons and simmer until the persimmons are tender, about 5 to 10 minutes.
2. 2 Remove from the heat and let cool completely. Cover and refrigerate.

By Ibby

Ingredients

• ✓ persimmon
• chili powder
• cumin
• red pepper flakes
• salt
• tomato paste
• ketchup
• chili vindaloo sauce
• coconut
• chili with beans
• chicken broth
• black bean
• kidney bean
• pinto bean
• jalapeno pepper
• tomato
• tomato
• onion
• ground beef

Instructions

1. 1 Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
2. 2 Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
3. 3 Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.

By Rhonda McCoy Grady

Ingredients

• ✓ persimmon
• napa cabbage
• salt
• garlic
• ginger root
• onion
• water
• green onion
• cucumber
• radish
• cayenne pepper

Instructions

1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 2 Mix more salt into cabbage and set aside for another hour.
3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Ingredients

• ✓ persimmon
• napa cabbage
• radish
• salt
• onion
• garlic
• ginger
• rice vinegar
• water
• cucumber
• green onion
• red pepper flakes

Instructions

1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry