Now that I got me some *friends with benefits*, I need to prepare for all the free lovin' that's going to be knockin' on my door this winter. In short - it's time to get my persimmon on.
I'm not going to lie to you and tell you that I love persimmons or that I look forward to seeing them at the farmer's market every November. Truth be told - I just tried my first one this weekend - in the form of a cookie, of course.
With the first few of my persimmons beginning to ripen, and some pumpkin ice cream remaining, I wanted to make ice cream sandwiches again for our Sunday dinner with Nana and Papa. I adapted this recipe but reduced the raisins and flour and added the rolled oats. The cookies were delicious! Not a heavy fruit flavor, but lots of great spice, which makes them the perfect taste for this season.
2 ripe persimmons, pureed
1 teaspoon baking soda
1 cup of flour
1 cup of dry oatmeal or rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of sugar
1 stick of butter
1/2 cup of raisins
1 cup of chopped walnuts
1.) Preheat oven to 350 degrees F.
2.) Scoop the pulp out of two ripe persimmons. They should feel like water balloons. Dissolve baking soda in pulp and set aside.
3.) In a medium bowl mix flour, dry oatmeal, spices and salt together, set aside.
4.) Cream together butter and sugar until fluffy. Beat in egg, then persimmon. Stir in dry ingredients. Stir in nuts and raisins.
5.) Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
There is just something in me that gets me all hot and bothered when I have access to mounds of free, organic produce. I don't really care what it tastes like, I just can't rest until I've unlocked all its potential nourishment and gotten my kids to embrace it. If all else fails, make cookies, cake or ice cream!
Next experiment - Lemon Glazed Persimmon Bars!