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California Poached Persimmons

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  • 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