persimmons?

[mlou]

Does anyone have a great and/or simple recipe for persimmons, perhaps a pie? Thanks

[lorilei]

I don't have any truly "light" recipes for persimmons, but here is a bundt cake recipe I've had for some time. It's delicious...

Persimmon Bundt Cake

An outstanding cake published some years ago in Sunset magazine

Grease and flour a bundt cake pan. Preheat oven to 350.

Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyu persimmons. Set aside.

In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into persimmon mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.

Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.

[Grace]

Here's one...

CookWare(tm) from Cooking Light(r)

Persimmon Flan

SOURCE: Cooking Light YEAR: December 1999 PAGE: 94

INGREDIENTS FOR 10 SERVINGS:
1-1/2 cups sugar, divided
1/4 cup water
2 ripe persimmons, peeled and quartered (about 10 ounces)
2 tablespoons all-purpose flour
1 (8-ounce) block 1/3-less-fat cream cheese
3 large egg whites
2 large eggs
2 cups 2% reduced-fat milk
1/2 cup pomegranate seeds
24 thin slices peeled ripe persimmon (about 4 persimmons)

INSTRUCTIONS:
Available from October through February, persimmons are shaped like tomatoes
and are orange-red in color. They should be extremely ripe for this recipe, as
they're pureed and mixed into the flan mixture.

1. Combine 1 cup sugar and water in a small, heavy saucepan over medium-high
heat. Cook until sugar dissolves; stir as needed to dissolve sugar evenly.
Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake pan,
tipping quickly until sugar coats bottom of pan.

2. Place persimmon quarters in a food processor; process until smooth,
scraping sides of bowl once.

3. Preheat oven to 350 degrees.

4. Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a
mixer until smooth. Add flour mixture; beat until well-blended. Add egg whites
and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree; beat
well. Pour batter into prepared cake pan. Place cake pan in a broiler pan; add
hot water to broiler pan to a depth of 1 inch. Bake at 350 degrees for 1-1/2
hours or until a knife inserted in center comes out clean. Remove cake pan
from pan; cool completely on a wire rack. Cover and chill 8 hours.

5. Loosen edges of flan with a knife or rubber spatula. Place a serving plate,
upside down, on top of pan; invert flan onto plate. Drizzle any remaining
caramelized syrup over flan. Sprinkle with pomegranate seeds; garnish with
persimmon slices. Yield: 10 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 282 (24% from fat); FAT 7.4g (sat 4.2g, mono 2.2g, poly 0.3g);
PROTEIN 6.8g; CARB 49.2g; FIBER 1.1g; CHOL 65mg; IRON 0.5mg; SODIUM 145mg;
CALC 89mg