Persimmon

It's fall in the rest of North America, which means that tomatoes and fresh vegetable are out. Unless you live in California, where due to a mistake by God we ended up with no weather, no seasons and a long annual growing period. Fortunately the long, dry growing season also means certain fruits grow well almost exclusively in California, such as pomegranates and persimmons. Growing up we had a persimmon tree and more persimmons every year than could be reasonably eaten fresh by five people. So persimmon inevitably went into everything - oatmeal, pancakes, smoothies, desserts, to name a few. (Picture: Hachiya persimmon)

So here is a recipe for persimmon bars, from my mom. This works best with the soft persimmons (Hachiya variety, can be found in the farmer's market, shaped like an acorn) as opposed to the hard persimmons (Fuyu, better for fresh eating because they are not messy, shaped like a squat tomato). The soft persimmon need to be very soft - almost liquid - in order not to be astringent. This also means the pulp does not need to be processed much before baking with it.



Persimmon bars:
1 cup persimmon puree (or soft pulp)
1 tsp baking soda
1 egg
1/2 cup sugar
2 tbsp molasses
1/2 cup oil
1 3/4 cup flour
1 tsp each: salt, cinammon, nutmeg
1/4 tsp groud cloves

Glaze:
1/2 cup powdered sugar
1 tbsp lemon juice
1 tsp grated lemon peel

In large mixing bowl, stir baking soda into persimmon puree. Beat in egg, sugar, oil and molasses. Stir in salt, spices, then flour. Beat well. Spread into 9"x12" pan. Bake at 350 F for 25 minutes or until dough springs back to touch.

Mix powdered sugar with lemon juice and peel. Spread over cookies while still hot. Allow to cool, then cut into squares.