Glazed Persimon®:

Mix 2 tbsp water, 2 tbsp lemon juice with 1 tbsp sugar in a small sauce pan; simmer for one minute until a syrupy consistency is achieved. Toss the Persimon® balls in the syrup.

Crystallized Persimon®:

Slice the Persimon® crosswise into thin slices. Make a simple syrup by bringing equal parts water and sugar to a boil. Simmer fruit on medium-low heat, for 30 minutes or until the fruit becomes translucent. Use a slotted spoon to transfer the sliced fruit onto a wire rack. Let cool and dry overnight. Roll sliced fruit in a layer of sugar.

Candied Persimon®

Slice a Persimon® in half lengthwise. Using a zester, make long strips of fruit. Make a simple syrup by bringing equal parts water and sugar to a boil. Simmer fruit on medium-low heat, for 30 minutes. Drain fruit on a paper towel and use to garnish.

Source: www.persimonsays.com

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