Persimmons and Really GOOD Advice

a 

persimmon

is

a berry 

"God's Pear"

divine fruit

if heart shaped

eat when squishy (Hachiya)

if squat and tomato shaped

eat when firm (Fuyu)

(Fuyus are my favorite addition to salad with chevre and toasted hazelnuts)

the information above

is

VERY IMPORTANT

..

(we were

given a

huge bag of

persimmons

and in 

my 

blind

excitement,

I sliced 

up

a

hard

heart shaped

persimmon

and

took a 

BIG BITE

    blech...)

learn from my mistake, people!!!

patience

makes 

for

squishy persimmons

ready to

bake

 into

coffee cakes

breads

muffins

 and

 doughnuts

Emily

aka MC

baked

these

squishy beauties

into

Persimmon Doughnuts

s

yum,

right?

they

are light

and delicious

you will 

need a doughnut pan

here's one

from

Sur la Table

.....

Persimmon Doughnuts

2 medium Hachiya (squishy) persimmons, ripe [puree should yield 1 cup] 

2 1/4 cups all-purpose flour

2 tsp ground cinnamon

1 1/2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup soft unsalted butter

1 1/2 cups + 2 TBSP granulated sugar, divided

3 large eggs

1 tsp vanilla extract

1/4 cup sour cream

350 degree oven

Peel persimmons and 

puree 

jelly like fruit 

in a food processor.  Set aside.

Mix dry ingredients.  Se aside.

Beat together softened butter and sugar  until light and fluffy. Add vanilla and eggs until combined.

Add 1/2 of dry ingredients and 1/2 of persimmon puree

to the butter mixture

 and mix together.

Add sour cream and the remainder of the dry ingredients and the persimmon.  Mix until combined.

Spoon or pipe into doughnut pan.

Bake for 15 minutes.

There is a 

Vanilla bean Buttermilk glaze,

but

it is very watery

(a cream cheese glaze (or frosting would be delicious)

 powdered sugar is perfect, really...