Thursday, November 6, 2008
It is now officially persimmon season in the Alexander household. After buying a 5 lb bag of fuyu persimmons, I needed to put them to good use. I learned a useful tip that you can put them in freezer overnight and then when you defrost them they become soft...much quicker than waiting for them to soften naturally...I don't have that kind of patience.
I decided to start of with an easy cookie recipe. It called for nuts and raisins but I omitted them since I didn't have them in the house and I don't really like them in cookies all the time.
2 ripe persimmons
1 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup unrefined sugar
1/2 cup unsalted butter
1 cup raisins (optional)
1 cup chopped walnut (optional)
1. Preheat oven to 350 degrees F (180 degrees C).
2. Peel and core persimmons. Blend until purreed and pour in small bowl.
2. Dissolve baking soda in persimmon pulp and set aside.
3. Sift flour, pumpkin pie spice and salt together, set aside.
4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon pulp. Stir in dry ingredients. (Optional - stir in nuts and raisins).
5. Drop by teaspoonfuls onto silpat and cookie sheet. Bake for 14-15 minutes.
They are wonderful. Not too sweet, you can add more sugar if you really need the extra calories.