March 29, 2019 § Leave a comment
With this beautiful change of season here is a simple little recipe. Dried Persimmons filled with the nostalgia of an autumn day holding all the summer in that beautiful colour. They are a delight to pick and peel and then watch as they turn a deep brown drying in the winter sun. And its so simple. Only a little preparation and then a little waiting is required. My friend John C showed me how to do it a year ago now, and I have been waiting for the right time to share the recipe here with you.
To do this, you will need a whole bunch of persimmons that are nice and golden but also still hard. You have to catch them before they go soft. This is really important.
Then you simply peel, leaving the leaves and stalk. These become very useful when you are ready to tie them up and hang them in a sunny place to dry.
Then, take some string. Tie the string around the stalk or around and under the leaves.
Find a sunny window to hang them in for about 2 – 3 months.
When they’re ready they will turn a beautiful deep rich brownie red.
They are delicious sliced up thinly and eaten with cheese and crackers, or in a winter salad.
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