| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 6 | Firm-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 | ts | Minced peeled fresh gingerroot |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
Stem and peel the persimmons, discard 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 mixture, covered, for 15 minutes, or until the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding. Yield: 2 1/2 cups Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9017 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
A Message from our Provider:
“Jesus: Everything else will fade”