Persimmon bars are delicious and if you have not cook with persimmons earlier it will be a great surprise to you. Persimmons are the edible fruit of a number of species of trees. Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry. Persimmons are eaten fresh, dried, raw, or cooked. When eaten fresh they are usually eaten whole like an apple or cut into quarters, though with some varieties it is best to peel the skin first. One way to consume very ripe persimmons, which can have the texture of pudding, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon. Riper persimmons can also be eaten by removing the top leaf, breaking the fruit in half and eating from the inside out. The flesh ranges from firm to mushy, and the texture is unique. The flesh is very sweet and when firm due to being unripe, possesses an apple-like crunch.
½ cup butter
1 cup sugar
1 cup persimmon pulp
1tsp baking soda
2 cups sifted flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp salt
1 tsp grated lemon rind
1 cup chopped dates or raisins (or ½ cup of each)
4 tbsp or rum or brandy
1 cup chopped nuts (almonds, pecans…)
First make a lemon glaze. Mix 1 cup powdered sugar with 1 – 2 tbsp lemon juice. Add a little juice at a time to get desired consistency. Add a little lemon extract also for taste.
Soak raisins and dates in rum and set aside.
Cream butter, beat in sugar. Add eggs one at a time beating well after each egg. Add persimmon pulp and lemon rind.
Mix flour, baking soda and spices in a separate bowl. Add to wet ingredients and mix. Mix in raisins, dates and nuts. Include any brandy the raisins didn’t soak up.
Spread onto a greased jelly roll pan. Bake at 180°C for 20 minutes. May take less then 20 minutes depending on oven.
Let cool. Drizzle with lemon glaze you have made earlier. Cut into squares and serve.