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
           -gingerroot
    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
  
  Recipe