Hachiya Persimmon Bars Recipe - Cooking Index
Hachiya Persimmon Bars Recipe - Cooking Index
Howard Nakae specializes in growing the rare Hyakume persimmon, but he also has a few gnarled Hachiya trees in his orchard, which he thinks were planted almost 100 years ago. This recipe is from his first wife, Spring, as redacted by his daughter, Sheila, who helps run the farm and packing shed.
Courses: Dessert| 3 | Ripe Hachiya persimmons - (about) | |
| 1 teaspoon | 5ml | Baking soda |
| 1 cup | 160g / 5.6oz | Brown sugar - (packed) |
| 1/2 cup | 118ml | Oil |
| 1 | Egg | |
| 2 cups | 125g / 4.4oz | Flour |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Ground cloves |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 146g / 5.1oz | Walnuts - chopped |
| 1 cup | 160g / 5.6oz | Raisins |
| Powdered sugar - for dusting | ||
| Walnut pieces - for garnish |
For the pulp, peel persimmons, then process them in a food mill or puree in a food processor. Sieve pulp from persimmons to yield 2 cups.
Place pulp in large mixing bowl and sprinkle with baking soda. Add sugar, oil, egg, flour, cinnamon, cloves, nutmeg, salt, walnuts and raisins and mix well.
Place batter in greased 13- by 9-inch baking pan. Bake at 350 degrees until toothpick inserted in center of bars comes out clean, 35 to 40 minutes. Dust with powered sugar. Cut into bars when cool. Garnish each bar with walnut piece.
This recipe yields 18 bars.
Each bar: 232 calories; 141 mg sodium; 14 mg cholesterol; 11 grams fat; 32 grams carbohydrates; 3 grams protein; 1.35 grams fiber.
Source:
The Los Angeles Times, 11-08-2000
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