Fuyu Persimmon Recipes

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FUYU PERSIMMON PIE



Fuyu Persimmon Pie image

Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).

Provided by Amanda123

Categories     Desserts     Pies     Fruit Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 9

½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup lemon juice
1 teaspoon ground cinnamon
1 (14.1 ounce) package 9-inch pie crusts
3 pounds Fuyu persimmons - peeled, cored, and sliced
1 tablespoon cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
  • Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
  • Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g

FUYU PERSIMMON RICE PILAF



Fuyu Persimmon Rice Pilaf image

Categories     Rice     Side     Quick & Easy     Fall     Winter     Persimmon     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup finely chopped shallot
1 tablespoon olive oil
1 cup long-grain white rice
1 tablespoon finely chopped peeled fresh ginger
1/4 teaspoon cinnamon
1 cup chicken broth
3/4 cup water
1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped
1/2 cup finely chopped fresh cilantro
Fresh lemon juice to taste

Steps:

  • Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.
  • Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.

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