California Poached Persimmons
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California Poached Persimmons
Last updated 6/12/2012 1:11:57 AM. Recipe ID 39685. Report a problem with this recipe.
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      Title: California poached persimmons
 Categories: Cooking, Live
      Yield: 1 Servings
      6    Firm-ripe fuyu persimmons;
           -(about 1 1/2 pounds)
    1/2 c  Dry white wine
    3/4 c  Strained fresh orange
    1/4 c  Sugar
      1 ts Minced peeled fresh
    1/4 ts Cinnamon
  Stem and peel the persimmons, discard any seeds, and cut each
  persimmon into 8 wedges. In a saucepan combine the persimmons, wine,
  orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a
  boil, stirring occasionally, and simmer the mixture, covered, for 15
  minutes, or until the persimmons are tender. Transfer the persimmons
  with a slotted spoon to a bowl, boil the syrup until it is reduced to
  about 1/2 cup, and pour it over the persimmons. The persimmons may be
  served warm or chilled over ice cream, rice pudding, or bread pudding.
  Yield: 2 1/2 cups
  Notes: Recipe courtesy of Gourmet Magazine

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Recipe ID 39685 (Apr 03, 2005)

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