California poached persimmons
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Firm-ripe fuyu persimmons; (about 1 1/2 pounds) | |
| ½ | cup | Dry white wine |
| ¾ | cup | Strained fresh orange |
| ¼ | cup | Sugar |
| 1 | teaspoon | Minced peeled fresh gingerroot |
| ¼ | teaspoon | Cinnamon |
Directions
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 ½ cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.
Yield: 2½ 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@...> on Dec 19, 1997