jeffbr@microsoft.UUCP (Jeffrey BROWN) (11/15/90)
This recipe comes from Gourmet, May 1990, p. 174 I have modified this by increasing the amount of cinnamon and adding nutmeg. California Poached Persimmons 6 firm-ripe Fuyu persimmons (about 1 1/2 pounds; available seasonally at specialty produce markets and some supermarkets) 1/2 cup dry white wine 3/4 cup strained fresh orange juice 1/4 cup sugar 1 teaspoon minced peeled fresh gingerroot 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, the wine, the orange juice, the sugar, the gingerroot, the cinnamon, and the nutmeg. 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. Makes about 2 1/2 cups.