Persimmon Gingerbread Recipe

Name: Persimmon Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed brown sugar; 1/4 cup butter, softened; 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see; 1/3 cup molasses; 3 large eggs; 2 cups all-purpose flour (about 9 ounces); 1 1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/3 cup boiling water; 1/3 cup chopped almonds, toasted; Cooking spray; 2 teaspoons powdered sugar

Servings: persons

1/2 cup packed brown sugar
1/4 cup butter, softened
1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see
1/3 cup molasses
3 large eggs
2 cups all-purpose flour (about 9 ounces)
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup boiling water
1/3 cup chopped almonds, toasted
Cooking spray
2 teaspoons powdered sugar

1
Preheat oven to 350u00b0.
2
Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).
3
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Stir in almonds. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350u00b0 for 30 minutes. Cool 10 minutes in pan on a wire rack. Dust with powdered sugar. Cut into 12 squares.
4
Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
5
To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
6
Cut the ripe fruit in half. Scoop the pulp out with a spoon.
7
To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into the batter.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup packed brown sugar, 1/4 cup butter, softened, 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see, 1/3 cup molasses, and more.

Yes, Persimmon Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Gingerbread

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