PERSIMMON TART
Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special winter fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h10m
Number Of Ingredients 19
Steps:
- Pastry: Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.
- On a lightly floured surface, roll dough out to a 12-inch round (a scant 1/4 inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350°F. Bake until crust is dry and golden, about 25 minutes. Let cool completely on a wire rack.
- Filling: Meanwhile, thoroughly clean and dry persimmons; remove tops and cores. Coarsely chop and press through a medium-mesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 1 3/4 cups.)
- In a small saucepan, combine cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand 1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust.
- Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it's golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners' sugar; serve.
SPICED PERSIMMON BUTTER
Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 64
Number Of Ingredients 6
Steps:
- Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
- In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.
Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g
SPICED PERSIMMON BUTTER
A delightful way to preserve fall's bounty. Delicious spread on toast, served with cheese, or thinned and drizzled on pork. New to water bath canning? Follow basic instructions here: https://www.freshpreserving.com/
Provided by Chandra M
Categories Canning
Time 5h
Yield 7 1/2 pints
Number Of Ingredients 8
Steps:
- Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
- Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
- Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.
- Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.
Nutrition Facts : Calories 88.6, Fat 0.1, Sodium 6, Carbohydrate 22.7, Fiber 0.3, Sugar 19.5, Protein 0.1
PERSIMMON AND BUTTERMILK PUDDING
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 50m
Yield Eight or more servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
- Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
- Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
- Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
- May be topped with whipped cream.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams
PERSIMMON BUTTER
A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Fruit
Time 45m
Yield 3 pints
Number Of Ingredients 3
Steps:
- Cook pulp and orange juice together in a double boiler until thick.
- Measure and add 3/4 cup sugar for each cup pulp.
- Continue cooking until desired consistency is reached.
- Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.
Nutrition Facts : Calories 37.2, Fat 0.2, Sodium 0.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.9, Protein 0.6
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