Tuesday, November 17, 2009

Amma's Persimmon Bars

This recipe came from my friend in California, and since we moved back to the Rocky Mountains, I have not been able to make it because I could not get the right kind of persimmons.

The only thing I could find were the flat variety, which never get soft enough to make this recipe from.

These are the RIGHT kind of persimmons.

When you get them, try to get four that are all at the same stage of ripeness so they all reach the perfect ready stage at the same time.

When you bring them home, set them out on the counter and let them get really soft -- like an over ripe tomato -- then they are ready.

To get the "pulp", use a very sharp knife to cut an "X" at the top of each persimmon and squeeze the pulp out into a bowl (sort of like squeezing the last of the toothpaste out of the tube). For every cup of pulp, mix in 1 1/2 teaspoon of lemon juice to keep it from getting dark. It takes about 4 large ones to get the required 1 cup of pulp for this recipe.

Once you have that, you're ready to begin:

Ingredients for Bars:
1 cup fresh pulp (with lemon juice added)
1 tsp baking soda
1 egg
1 cup sugar
1/2 cup vegetable oil
8 ounces dates, chopped fine
1 1/3 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1 cup chopped nuts

Ingredients for Glaze:
1 cup powdered sugar
2 tbls lemon juice

How To:

Mix persimmon pulp/lemon mixture with the baking soda and set aside.

Lightly beat egg. Add sugar, oil and dates and mix.

Combine dry ingredients and add to eggs in small amounts, alternating with persimmon mixture.

Continue to combine until well blended, then stir in the nuts.

Spread into greased, floured jelly roll pan.

Bake at 350 degrees for about 15 minutes.

Cool for 5 minutes

Mix glaze and spread over warm bars.

Cool completely then cut into squares.


1. The finished bars will freeze well, just be sure to seperate with parchment or wax paper to keep the glaze from sticking them all together.

2. Fresh persimmons can be frozen whole -- just stick them in the freezer in their skins -- when you are ready to use, set them on the counter in a container and let them defrost.

3. You can freeze the pulp and lemon mixture too.

No comments: