We wait all year for these autumnal sweets.
Tender, fluffy, and delicately sweet, these persimmon cookies are unique and special.
When crumbled, leftover cookies make a flavorful ice cream topping.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Which Persimmons Are Best for Baking?
Fully ripened hachiya persimmons are good for baking.
Fuyu persimmons are good when eaten raw, even if they havent fully ripened.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Tospeed along ripening, both types of persimmons can be placed in a paper bag on the kitchen counter.
Do You Peel Persimmons for Baking?
Its not necessary to peel persimmons before using them for bakingyou may choose to do so or not.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Firm or very ripe, mushy fruit works well for pureeing.
How Do You Prepare Persimmons for Baking?
Wash the persimmons and peel them if you choose.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Then de-stem and quarter them and blend in a food processor to create a puree.
(Just thaw overnight in the refrigerator before using.)
The puree is very thick and may not need to be strained.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
What Can I Do With a Bunch of Persimmons?
Eat ripe persimmons raw, or use them in savories like salads as well as in sweet treats.
Ingredients
2(6 1/2-oz.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
each) very ripepersimmons, stemmed and chopped (about 2cups)
1 2/3cups(about 7 1/8 oz.
)all-purpose flour
1 1/2tsp.pumpkin pie spice
1tsp.baking soda
1/2tsp.kosher salt
3/4cup packedlight brown sugar
1/2 cup (4oz.
Line 2 large rimmed baking sheets with parchment paper.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Prepare persimmons:
Process persimmons in a food processor or blender until smooth, about 1 minute.
Reduce mixer speed to low; beat in flour mixture until just combined, about 1 minute.
Scoop cookies:
Drop dough into 2-tablespoon mounds at least 3 inches apart on prepared baking sheets.
Let cool on baking sheet for 5 minutes.
Transfer to a wire rack, and let cool completely, about 15 minutes.
Drizzle evenly over cooled cookies.
Sprinkle evenly with pecans, if desired.
