My initial attraction to persimmons is always immediate, as I love their rich coral orange color. Although several varieties are widely available in most markets in the U.S from October through February, they are not used in baking nearly as much as many other winter fruits. They have a delightfully sweet and slightly astringent taste. We’ve added dates for some added sweetness and texture, along with fresh ginger and allspice to add a little complexity to the flavor. These bars are addictive, with a unique flavor that always leaves you wanting more.
We’ve been using the Japanese Fuyu persimmons the past two years, which remain firm when ripe, rather than the American varieties, which ripen to a very soft pulp. However, any variety can be used in these bars. What I really like about the Fuyu variety is that they can replace apples and pears in many recipes, such as gallettes, tarts and upside down cakes. So if you have any remaining, be creative!
| Servings |
| 28 - 30bars |
|
|
- 1 3/4cups (224 g) all
- 1tsp cinnamonground
- 1/2tsp allspiceground
- 1/2tsp fresh gingerminced or grated
- 1tsp saltkosher or sea
- 1cup persimmon pulppureed or diced, peeled & seeded
- 1 1/2tsp lemon juicefreshly squeezed
- 1tsp baking soda
- 1cup (200 g) granulated sugar
- 3/4 cup (120 g) datesfinely chopped
- 1/2 cup (118 ml) oilvegetable or canola
- 1 egglarge, room temperature
- 1cup (125 g) confectioner's sugarsifted
- 2Tbs lemon juicefreshly squeezed
- Heat oven to 350 ºF (175 ºC). Generously grease and flour a 9' x 13" (23 cm x 33 cm) baking pan / dish. To line with parchment paper, see notes below. * In a medium size bowl, whisk together the flour, cinnamon, allspice, baking soda and salt. Set aside.
- In a separate bowl, combine the persimmon pulp/ pieces and lemon juice together. Set aside.
- In a large mixing bowl, mix the sugar, oil, egg and dates together. Add the persimmon mixture, mixing gently until combined. Fold in the dry ingredients just until combined. Do not over mix.
- Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven until lightly golden on top, about 25 minutes. Remove from oven and place on a wire rack to cool.
- While the bars are baking, prepare the glaze by whisking together the sifted confectioner’s sugar and lemon juice until completely smooth.
- Allow the bars to cool for 5 minutes after removing from oven. While pouring the glaze over the bars, spread the glaze with a spatula or pastry brush until evenly glazed. Let cool for 30 minutes or more, until the glaze has set / hardened.
Parchment paper - You can also grease the pan and line with parchment paper - along the length and width, with the parchment coming up over the sides. Grease the parchment along the bottom, sides and corners of the pan.
Adapted from a Saveur recipe.