(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsOther Desserts pg 3 >  Persimmons, Poached



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes 6 servings
Each serving equals one 5 A Day serving

6 firm-ripe Fuyu persimmons, (about 1½ pounds)
½ cup dry white wine
¾ cup orange juice
¼ cup sugar
1 tsp fresh gingerroot, peeled and minced
¼ tsp 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 ½ cup, and pour it over the persimmons.

The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.

Nutritional analysis per serving: Calories 92, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 20g, Fiber 0g, Sodium 3mg.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages