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California Poached Persimmons

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Title: California Poached Persimmons
Yield: 1 Servings
Categories: Cooking

Ingredients:

6 Firm-ripe fuyu persimmons;
-(about 1 1/2 pounds)
1/2 c Dry white wine
3/4 c Strained fresh orange
1/4 c Sugar
1 ts Minced peeled fresh
-gingerroot
1/4 ts Cinnamon


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.

Yield: 2 1/2 cups

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9017

Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"
on Dec 19, 1997

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