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 cinnamonStem 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.
