Recipe courtesy of Sara Moulton

California Poached Persimmons

  • Level: Easy
  • Total: 43 min
  • Prep: 8 min
  • Cook: 35 min
  • Yield: 2 1/2 cups
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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


  1. 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.;
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