Hachiya Persimmon Purée Recipes
HACHIYA PERSIMMON PURéE
Steps:
- Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. (Discard solids.)
HACHIYA PERSIMMON CARDAMOM SHERBET
Categories Fruit Dessert Winter Persimmon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 11
Steps:
- Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely.
- Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.
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- Peel and pulp enough hachiya persimmons to yield 1-1/2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor.
- Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Add cinnamon, lemon juice, and lemon zest.
- Stir occasionally to prevent burning, and cook for an additional 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
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