Honey Spiced Fuyu Persimmons Recipes
HONEY-SPICED FUYU PERSIMMONS
Honey-Spiced Fuyu Persimmons
Provided by Canning Homemade
Categories Dessert
Yield 30
Number Of Ingredients 8
Steps:
- Wash peel and pit persimmons. Cut into slices. Prepare 6 wide mouth pint jars for sterilizing by boiling them for 10 minutes in a water bath canner.
- Combine sugar, water and honey. Cook until sugar dissolves.
- Using your funnel fill the bottom of a hot jar, add 2 whole allspice, 1 whole clove, and part of a cinnamon stick. Remove funnel and add persimmons to hot jar and add 2 teaspoons of lemon juice.
- Add the hot sugar liquid filling the jars to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.
- Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 20 minutes at a full rolling boil.
- (Adjust for altitude) Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
ROASTED PERSIMMONS RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 4
Steps:
- Preparation 1.Preheat an oven to 350-375°F. Persimmons, like most roasted produce, are fairly flexible - too hot of an oven, though, and the sugars in them with burn rather quickly. While the oven heats, cut off the tops and bottoms of the persimmons. Peel them, if you like. Persimmon peel is a bit tough, but perfectly edible, so it's really a question of taste. Slice persimmons 1/4 - 1/2-inch thick. 2.Lay persimmon slices in a single layer (or as much of a single layer as you can manage) on a large sheet pan. Drizzle with about half the oil. Turn the slices over and drizzle with remaining oil. Bake persimmon slices until tender and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are, so 20 minutes is just a guide - look for tender persimmon slices with browning edges, not the clock! 3.When done roasting, sprinkle persimmon slices with salt to taste. You can grate a bit (just 1/4 tsp, total) of lime, lemon, or orange zest over them, too, if you like.
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