A friend of mine once said, “Persimmons? People actually eat those?” Indeed they do, and they can be a treat. The trick is to make sure that the persimmon fruit is completely ripe. The fruit should be very soft, almost mushy, to be its sweetest. Try these persimmon recipes to see just how sweet they can be.
Persimmon Cupcakes with Cream Cheese Frosting
4 oz Cream cheese, brought to room temperature. Low or reduced fat varieties do not work well.
1 Egg white, from large egg
½ tsp Lemon extract
3 Tbsp Sugar
Beat the cream cheese at medium speed until very smooth. Then add the egg white, lemon extract, sugar and salt. Beat the mixture until it is smooth, then set it aside.
1 ¼ All-purpose flour, sifted
1 ½ Baking powder
¾ tsp Cinnamon, ground
½ tsp Ginger, ground
¼ tsp Allspice, ground
6 Tbsp Butter, unsalted, brought to room temperature
2/3 Cup Sugar
1 tsp Vanilla extract
1 Egg yolk, from large egg
2/3 Cup Persimmon pulp, mashed from about 2-3 persimmons
2 Tbsp Milk
Mix the flour, baking powder, salt, cinnamon, ginger and allspice and resift the mixture. Set this aside.
Beat the butter on medium speed for about one minute until it is smooth, then beat in the sugar. Add the vanilla extract and the egg white to this, then beat for two minutes on medium-high. Stir in the mashed persimmons and beat for another two minutes. The fruit mix should be fluffy. Then beat in the milk at low speed. Stir the flour mixture into the fruit until the batter is smooth.
Pour the batter into a muffin pan lined with cupcake liners. Spoon the frosting on top of the batter, then sprinkle them with the colored sugar. Bake the cupcakes for 30 minutes at 350 degrees in the lower part of the oven. When a toothpick inserted into center comes out clean, the cupcakes are done.
Let the cupcakes cool in the pan for several minutes, then remove them to finish cooling on a wire rack.
Makes 12 cupcakes.
2 Cups Sugar
1 Cup Half-and-half
1 Tbsp Corn syrup, dark
2 ½ Tbsp Persimmon pulp
1 ½ tsp Butter
Mix the sugar, half-and-half, corn syrup and salt. Let the mixture stand for twenty minutes. When the sugar is completely dissolved, bring the mixture to a boil quickly. Remove it from heat when the syrup has almost reached the soft ball stage. Then stir in the persimmon pulp and the butter.
Heat the syrup again until it is boiling. Be sure to stir it constantly until it is at the soft ball stage. Take it off the heat and let it partly set, then beat the mixture until it seems to be starting to harden. Pour it onto a buttered plate and cut it into squares when it has cooled.