Fuyu Persimmons Recipes

FUYU PERSIMMON PIE

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.

FUYU PERSIMMON SALAD

Steps:

• Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
• With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
• Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
• With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

FUYU PERSIMMON RICE PILAF

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.

GREEN BEAN AND FUYU PERSIMMON SALAD

Steps:

• Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels. Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices. Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.

FUYU PERSIMMON RELISH

Steps:

• In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.