Food Network: California Poached Persimmons

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

California Poached Persimmons
Recipe courtesy Sara Moulton

Ingredients
6 firm-ripe Fuyu persimmons (about 1 1/2 pounds)
1/2 cup dry white wine
3/4 cup strained fresh orange
1/4 cup sugar
1 teaspoon minced peeled fresh gingerroot
1/4 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 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.