I made a really quick sweet treat for after dinner. It involved the persimmons my landlady gave us and some sugar. That’s it. Just two ingredients. How easy is that?
So, here’s what you do. Cut the top off of the persimmon. Peel the fruit with a paring gizmo. Cut it up into a dice. Not fine, just little chunks. I haven’t figured out whether to use the core or not. When I was eating one of them like an apple I ate the whole thing (minus the skin). When I cut it up for tonight’s dish I did not use the core.
The fruit I used was as firm as an apple. My neighbor, Phil, said that his daughter-in-law likes when they get all soft and gummy. I haven’t tried them that way and like them firm. Oi Lin, my landlady, said to eat them when they were firm.
So, cut up one persimmon and put it into a sauce pan. Put two soup spoons of white sugar into the pot. I’m betting brown sugar would be interesting too. Run the sauce pan under the tap and put just a little bit of water in. Turn on the heat and bring it all to a boil. It’s not going to take very long at all. Stir it around with a spoon until the fruit is soft.
I suppose you could eat this as it is for a really sweet treat either hot or cold. You could put it on an English muffin, or a piece of toast, or a roll. Or, do like I did. I put it on top of a bowl of cottage cheese and made a barley duke. My great grandmother Neddie used to make barley dukes all the time, but she used grape jelly and cottage cheese. It’s a lovely cheesey taste with a sweet note.
The pictures I shot were from my new Canon Rebel XSi camera.
So, here’s what you do. Cut the top off of the persimmon. Peel the fruit with a paring gizmo. Cut it up into a dice. Not fine, just little chunks. I haven’t figured out whether to use the core or not. When I was eating one of them like an apple I ate the whole thing (minus the skin). When I cut it up for tonight’s dish I did not use the core.
The fruit I used was as firm as an apple. My neighbor, Phil, said that his daughter-in-law likes when they get all soft and gummy. I haven’t tried them that way and like them firm. Oi Lin, my landlady, said to eat them when they were firm.
So, cut up one persimmon and put it into a sauce pan. Put two soup spoons of white sugar into the pot. I’m betting brown sugar would be interesting too. Run the sauce pan under the tap and put just a little bit of water in. Turn on the heat and bring it all to a boil. It’s not going to take very long at all. Stir it around with a spoon until the fruit is soft.
I suppose you could eat this as it is for a really sweet treat either hot or cold. You could put it on an English muffin, or a piece of toast, or a roll. Or, do like I did. I put it on top of a bowl of cottage cheese and made a barley duke. My great grandmother Neddie used to make barley dukes all the time, but she used grape jelly and cottage cheese. It’s a lovely cheesey taste with a sweet note.The pictures I shot were from my new Canon Rebel XSi camera.
