It’s the beginning of December and the Hachiya persimmons are finally soft and ripe. For a few months I’ve been hoping to create a persimmon preserve that would capture that sweet luscious flavor that I love so much.
The other day I carefully picked a handful of these beautiful orange fruits, brought them home, and got to work. To start I scooped the flesh of a few persimmons, added two tablespoons of brown sugar, a tablespoon of evaporated cane juice, and a teaspoon and half of finely chopped home made crystallized ginger.
To make a long story short, my persimmon preserves turned out to be an epic fail. The wonderful sweet flavor turned chalky as did the beautiful orange color. However, then a saying came to mind, “When life gives you lemons, make lemonade” or in my case my grandma’s persimmon cookies!
1 cup Hachiya persimmon puree
2 tbsp brown sugar
1 tbsp cane sugar
1 tsp baking soda
1 ½ tsp crystallized ginger finely chopped
1 cup softened salted butter
1 ½ cups sugar
1 tsp vanilla
1 tsp lemon juice
2 tbsp tangerine or orange juice
3 cups sifted flour
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
¾ cup chopped walnuts
Preheat oven to 350°.
Thoroughly mix to combine the persimmon puree, 2 tbsp brown sugar, 1 tbsp cane sugar, and baking soda and then set aside.
Wet Ingredients: Using a stand or hand mixer, cream the butter and sugar. Next, add the egg, vanilla, lemon juice, & orange or tangerine juice and continue mixing until light and fluffy. Then add the persimmon mixture and mix to combine. When it’s ready you’ll end up with this beautiful peachy colored fluffy mixture.
Dry Ingredients: Sift the flour a second time with the baking powder, salt, and spices. Then slowly add to the wet ingredients. Once thoroughly combined fold in the walnuts.
Using a small ice cream scoop or a tablespoon drop rounded mounds 2 inches apart onto a parchment lined or greased cookie sheet and bake for 12 minutes. This recipe will make about 4-5 dozen.
After baking remove to cooling rack. However, they’re quite tasty warm out of the oven!
I’ve think these cookies are absolutely wonderful with Guayusa Amazon Spice tea that I found at Satori Tea Shop in San Jose. For a little something extra try pairing with Serendipity Spiced Carrot Jam. The cookies, jam, and tea compliment each other beautifully, especially on cold and overcast days.
Until next time.