Recipe courtesy of Sara Moulton

California Poached Persimmons

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

Directions

  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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