California poached persimmons

1 Servings

Ingredients

Quantity Ingredient
6 Firm-ripe fuyu persimmons; (about 1 1/2 pounds)
½ cup Dry white wine
¾ cup Strained fresh orange
¼ cup Sugar
1 teaspoon Minced peeled fresh gingerroot
¼ teaspoon Cinnamon

Directions

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 ½ cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.

Yield: 2½ 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" <jfreeman@...> on Dec 19, 1997

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