FUYU JAPANESE PERSIMMON RECIPES
FUYU PERSIMMON PIE RECIPE | ALLRECIPES
Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).
Provided by Amanda123
Categories Desserts Pies Fruit Pies
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
- Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
- Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Nutrition Facts : Calories 537.7 calories, CarbohydrateContent 87.1 g, CholesterolContent 24.4 mg, FatContent 22.1 g, FiberContent 3.6 g, ProteinContent 3.8 g, SaturatedFatContent 8.9 g, SodiumContent 198.5 mg, SugarContent 20.9 g
MAKING FUYU PERSIMMON JAM - SBCANNING.COM - HOMEMADE ...
This is a really simple recipe but will require a bit of time for the fruit to cook down. I like the floral taste of the jam but it was missing something and added some honey to make it perfect.
Provided by Canning Homemade
Categories Dessert
Total Time 1510 minutes
Prep Time 10 minutes
Cook Time 1500 minutes
Yield 20
Number Of Ingredients 4
Steps:
- Preparation and Cooking:
- Filling the jars:
- Processing:
- Sealing:
- Labeling:
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The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.
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