Persimmon Cobbler Recipes

PERSIMMON COBBLER

Steps:

• Preheat oven to 375°F. Butter a 2-qt. rectangular baking dish; set aside. For crumble topping: In a large bowl whisk together flour, cornmeal, sugar, ground ginger, and salt. Using your fingers or a pastry blender, work butter into flour mixture past the crumbly stage until mixture just begins to cling together. (If making ahead, store in an airtight container chilled up to 1 week or frozen 1 month.)
• For fruit base: In a large bowl toss together pears, persimmons, crystallized ginger, and lemon juice. In a small bowl combine sugar, flour, salt, nutmeg, and pepper. Sprinkle sugar mixture over fruit mixture; toss to combine. Transfer to prepared baking dish. Top with crumble topping, breaking up large pieces to cover surface.
• Cover with parchment paper, then foil. Transfer baking dish to a baking sheet lined with foil. Bake 20 minutes. Carefully remove foil and parchment. Bake 1 hour more or until top is golden and filling is bubbly. Cool 30 minutes before serving.
• For brandied custard sauce: In a medium saucepan simmer milk and vanilla bean to just below boiling. Remove from heat; let stand, covered, 10 minutes. Meanwhile, in a large heatproof bowl whisk together egg yolks and sugar. Remove vanilla bean from milk. Slowly pour milk into yolk mixture, whisking constantly. Return to saucepan. Cook over medium heat, stirring constantly, until custard coats the back of a spoon (do not boil). Remove from heat; stir in heavy cream. Strain through a fine-mesh sieve; stir in brandy, vanilla, and salt. Cool slightly. (May be chilled up to 24 hours.) Serve over cobbler.

PERSIMMON COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside.
• Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix well and set aside.
• Mix flour, cornmeal, and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk, little by little, mixing the dough with your hands. Once the dough forms a ball, turn out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
• Pour persimmon mixture with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces.
• Brush the top with milk and sprinkle with cane sugar.
• Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Allow to cool before serving.

MIXED CHICORIES WITH PERSIMMONS

Steps:

• Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
• Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.