PERSIMMON BANANA NUT BREAD
Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast. This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer. Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here... a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season....hot-cup-of-coffee with slice of fresh baked banana bread kinda season! :-) Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes. If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads. I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through. This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.Happy Holidays!-Savita
Provided by Savita
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
- In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
- In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
- Fold the ingredients until just combined. Don't over mix.
- Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!
PERSIMMON CREAM
Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!
Provided by tofu
Categories Desserts Mousse Recipes
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
- With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.
Nutrition Facts : Calories 348 calories, Carbohydrate 22.1 g, Cholesterol 108.7 mg, Fat 29.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 18.3 g, Sodium 30.9 mg, Sugar 10.1 g
PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
SPICED PERSIMMON ICE CREAM
Developing new flavors of ice cream is a passion of mine and there are very few ingredients that I won't experiment with. This creation was inspired by a great persimmon cookie recipe that I have. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 294 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 111mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
20 BEST PERSIMMON RECIPES
Categories BREAD
Number Of Ingredients 11
Steps:
- Start off by preheating your oven to a nice 350 degrees. (175 degrees C). Grab three of your finest 6x3 inch loaf pans.
- Use a small bowl to stir together the pulp and baking soda, then let stand for approximately 5 minutes to let the pulp thicken.
- Next, take out a medium bowl to use for combining your sugar, oil, fresh eggs, nutmeg and cinnamon. Start mixing in your pulp and water, while alternating with the flour. Finely fold in the walnuts, then divide your batter into each one of the prepared pans. Fill them ⅔ of the way full.
- Finally, bake your batches for about 1 hour in your preheated oven. Check your bread for doneness by inserting a toothpick into the batter and make sure it comes out clean. Let them all cool off in their pans before removing to place on a wire rack for further cooling.
PERSIMMON BREAD
Steps:
- Preheat oven to 350 degrees
- Generously spray loaf pans (standard 9x5) with non-stick spray
- In large bowl of electric mixer, cream butter and sugar until smooth
- Add eggs and vanilla; mix until well blended
- Add dry ingredients to butter mixture, mix until blended
- Add persimmon pulp; mix until blended
- Add raisins and nuts; mix until blended
- Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon
- Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes
Nutrition Facts : ServingSize 16 servings, Calories 455 kcal, Carbohydrate 66 g, Protein 7 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 518 mg, Fiber 2 g, Sugar 33 g
PERSIMMON CHEESECAKE
This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
Provided by schmecktgut
Categories Desserts Cakes Holiday Cake Recipes
Time 5h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
- Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g
PERSIMMON ICE CREAM
Make and share this Persimmon Ice Cream recipe from Food.com.
Provided by Mercy
Categories Frozen Desserts
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, peel and seed the persimmons.
- Puree them in a food processor or blender until smooth.
- Add the lemon juice and one-fourth cup of sugar.
- Process until well-blended.
- Whip the cream to soft peaks.
- Gently fold it into the persimmon mixture.
- Taste and add more sugar, if needed.
- Freeze in an airtight container.
- Best if served within a day or two.
Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8
10 BEST WAYS TO USE PERSIMMON
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a persimmon recipe in 30 minutes or less!
Nutrition Facts :
PERSIMMON FLANS WITH HONEYED WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine 1/2 cup sugar with cinnamon, coriander, and nutmeg. Using an electric mixer at moderate speed, being mixing, adding the eggs one by one. Then add the persimmon pulp until the mixture holds together. Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth. Set aside.
- In a heavy-bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes. When the sugar has caramelized, immediately remove from the heat to stop cooking.
- Assemble four (6 to 8-ounce) ramekins or custard cups. Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin. Then pour about 1/3 cup of persimmon batter on top of the caramel. Set the prepared ramekins in a deep-sided baking dish and pour enough water around them to reach halfway up the sides. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. Remove from the oven and set aside to cool. Refrigerate each flan, covered with plastic wrap, to set.
- Just before serving, whip the cream in a medium bowl until it forms soft peaks. Blend in the honey, then whip again. Set aside.
- Remove the flans from the refrigerator and run a small paring knife around the rim of each. Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate. Place a dollop of honeyed whipped cream on each portion and serve.
PERSIMMON CREAM PIE
Persimmons are common in Indiana where I grew up but I never really ate a persimmon, or anything made of persimmons, until I lived in California. My family just did not have one persimmon recipe among them. Lucky for me friends in California did. Here is a recipe given to me back in the 1990's by a friend. The time I estimated...
Provided by Kathie Carr
Categories Pies
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. For best results persimmons must be very ripe. They ripen best at room temperature, points up. Do not use bags or ripening bowls. When they look almost bad, beginning to wrinkle, and they feel like there is jelly under the skin, they are finally ready. Think of an over-ripe banana. This can take a long time if they are picked under-ripe as many are in the supermarket.
- 2. FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350 degrees about 10 to 15 minutes, stirring them several times during baking. (Pecans will start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside. In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals begin to form on the sides of the pan, cover the pan for 30 seconds or up to 5 minutes so steam cleans off the sides of the pan.) When the sugar darkens, you may swirl the pan to help even the color. When caramel turns a light brown (or dark tan), remove from heat. Don't let the caramel get too dark, or the topping will be spoiled. Using a wooden spoon, stir the toasted nuts into the caramel, mixing to coat well. Spread caramel coated nuts on the buttered cookie sheet and allow to cool for 1 hour. When completely cool chop pecans coarsely with a knife (a food processor won't work well with this sticky mixture). You can store any extras in a tightly covered jar at room temperature for up to three months. This topping is good sprinkled on a frosted cake or unbaked muffins as well as this pie.
- 3. FOR PERSIMMON FILLING: Put the oven rack in the center of the oven and preheat oven to 450 degrees. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender. Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp and salt. Pour filling into pie shell.
- 4. Top with 1/2 cup of praline crumble. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes to 1 hour more. If the pie crust begins to get too brown cover the edges with foil strips. Filling will almost boil when done. Cool pie before serving. Good with whipped topping.
- 5. NOTE: You can make this recipe without the Praline Crumble Topping and just use Cool Whip to top it. However, the STICKY PECAN PRALINE CRUMBLE is very good! And it really makes this recipe so much better.
PERSIMMON COOKIES WITH CREAM CHEESE ICING
This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.
Provided by Nana K
Categories Drop Cookies
Time 30m
Yield 48 cookies, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine sugar and butter.
- Beat in eggs and pulp,
- then flour,
- finally other ingredients in order given.
- Drop by teaspoon onto greased cookie sheet.
- Bake 10-12 min in 350 degree oven.
- Cool and ice with Cream Cheese Icing.
- Refridgerate any left overs.
Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4
PERSIMMON TOPPING FOR ICE CREAM
Steps:
- Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).
PERSIMMON ICE CREAM
Provided by Amelia Saltsman
Categories Milk/Cream Ice Cream Machine Pepper Dessert Christmas Low Cal High Fiber Frozen Dessert Fall Winter Persimmon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
- Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
- Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
- Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
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- Persimmon Bread. A loaf of this homemade bread is a delicious addition to your autumn meal plan. It’s fruity, slightly sweet, and tastes like banana bread.
- Oven Dried Persimmon Rounds. This simple, healthy recipe calls for just one ingredient – persimmons. Oven-dried persimmon makes a sweet, crunchy snack that’s totally guilt-free.
- Classic Persimmon Cookies. These cookies are perfect for fall with the sweet taste of persimmon and warm, spicy notes of cinnamon and clove. Chopped walnuts and raisins make these simple cookies even more delicious.
- Persimmon Pudding. Fresh persimmon pulp is the main ingredient in this rich, decadent dessert. Serve with a scoop of ice cream or a dollop of whipped cream.
- Easy Persimmon Jam. Sweet persimmon pulp makes a fantastic homemade jam that’s ready in only 35 minutes. Spread on toast for a sweet addition to your breakfast plate.
- Persimmon Pie. There’s nothing like a persimmon pie to get you in the holiday spirit. A crumbly oatmeal topping adds a satisfying crunch.
- Persimmon Cake. This fruity cake is moist and full of flavor. Enjoy on its own or with a buttery citrus frosting.
- Raw Persimmon Coconut Bars. These delightful dessert bars are vegan-friendly and made with wholesome ingredients.
- Caramelized Baked Persimmons. This simple dessert is a delicious way to enjoy fresh fruit. Persimmons are baked until caramelized in a rich, honey glaze and served with whipped cream.
- Persimmon Muffins. These wholesome muffins are made with sweet persimmon puree and warm spices like nutmeg and cinnamon.
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- Take the persimmons out of the freezer and let them sit at room temperature for about 5 minutes for easier peeling and chopping.
- Hold a persimmon in a clean towel and peel it with a swivel peeler. Repeat with the second persimmon.
- Chop the persimmons in half lengthwise and then slice off the leafy area on the top of each piece. Coarsely chop the halves and place them in a food processor fitted with the blade attachment.
- Add remaining ingredients and process until smooth, stopping as needed to break up any large pieces that cling together.
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