| 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
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