Sunday, December 9, 2012

Persimmons and Really GOOD Advice


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
Image 1s

yum,
right?
Image 4

they
are light
and delicious
Image

you will 
need a doughnut pan

here's one
from

.....
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...





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