Persimmon season has mostly waned, but if you thought to dry some of the fruits to keep in your pantry, here’s a most delicious way to use them. You can also use the dried persimmons found at many Asian markets.
Ingredients
8 cups water
1/2 cup peeled and thinly sliced fresh ginger
8 cinnamon sticks, rinsed
1 cup sugar
4 dried persimmons, stems removed
Pine nuts for garnish
Instructions
Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks.
Add sugar, stir to dissolve, and simmer for 10 minutes.
Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.
To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.
