I have too many persimmons. I asked my mom to bring a few from their tree at home so that I could make an appetizer for Thanksgiving, and she brought a bushel, including persimmons from a friend's tree.
What do you make out of persimmons?
I've done everything. I've eaten them out of hand. I've sliced them up, split up a couple balls of burrata, garnished them with mint, and made a crowd of football watchers eat them.
I've made a parfait with coconut yogurt, persimmon puree, and the gingerbread granola from Thanksgiving breakfast (don't worry, it's the first item up, so you don't have to read the entire post).
I've made persimmon bread. Persimmon bread that I didn't even really like, but couldn't stand looking at the persimmon puree I had made in the fridge. (Pro tip: if you have overripe Fuyu persimmons and can no longer slice them, just slice off the top, and scoop the flesh out with a spoon. You can now puree it, and use it just like a Hachiya persimmon).
This bread is my own fault. I knew I shouldn't have added the dried fruit and chopped nuts - I don't usually like that in bread. It's otherwise very nice!
slightly adapted from David Lebovitz
makes two 9-inch loaves
3 1/2 c. flour
1 1/2 t. salt
2 t. baking soda
1 t. ground cinnamon
1 c. brown sugar
1 c. white sugar
1 c. melted butter, cooled to room temperature
4 large eggs, lightly beaten
2/3 c. bourbon
2 c. persimmon puree
1 c. chopped hazelnuts
1 c. diced dried apricots
1. Butter two 9-inch loaf pans. Line the bottoms with a piece of parchment paper.
2. Preheat the oven to 350 degrees.
3. Whisk together the flour, salt, baking soda, nutmeg and sugars. Make a well in the center, then stir in the butter, eggs, bourbon, persimmon puree, until no streaks of flour remain. Stir in the hazelnuts and apricots.
4. Divide the batter between the loaf pans, and bake for 1 hour, or until a toothpick inserted into the center comes out clean.