Recipe courtesy of Sara Moulton
Total:
43 min
Active:
8 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

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.;

IDEAS YOU'LL LOVE

Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise

Recipe courtesy of Bobby Flay

Persimmon Muffins

Recipe courtesy of Food Network Kitchen

Prosciutto Persimmons

Recipe courtesy of Food Network Kitchen

Persimmon Spice Cookies

Recipe courtesy of Food Network Kitchen

Cranberry-Persimmon Sauce

Recipe courtesy of B. Smith

Persimmon-Pumpkin Pie

Recipe courtesy of Giada De Laurentiis

Persimmon Topping for Ice Cream

Recipe courtesy of Michele Urvater

Persimmon Pudding with Hard Sauce

Recipe courtesy of Ellen Wright

Persimmon Punch (Soo Jeung Ga)

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking