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Secret Persimmon Recipe

Secret Persimmon Recipe
Persimmon Bars with Lemon Glaze

Persimmon Bars

I made this recipe and brought them to a holiday party several years ago after receiving a huge bag of fuyu persimmons from my neighbor. This party was a reunion for my friends who I worked with at Andronicos Cooking School in Danville California, which has since closed. We taught many wine maker dinners and lunch and learn classes to the community. I mostly worked as a sous chef, served wine and cleaned the dishes, but we all had the best time together. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Once you make this recipe you’ll never go back to your old and boring persimmon recipes.

Persimmon Bar Ingredients:


3 or 4 ripe Fuyu or Hachiya persimmons

1½ tsp freshly squeezed lemon juice

1 tsp baking soda

1¾ C Unbleached All purpose flour

1 tsp kosher salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

1 large egg

1 tsp vanilla extract

1 C granulated sugar

Zest of one lemon. I use a vegetable peeler and pulse lemon peel with sugar in a food processor until your lemon peel has been incorporated into sugar.

½ C Canola or vegetable oil

1/2 C. dried apricots or dates chopped

1/2 C. dried plums or prunes chopped

1/2 C fresh blueberries

1 C chopped walnuts

Walnuts, egg, oil, lemon zest sugar and persimmon puree


Glaze

1 C confectioners’ sugar

2 Tbsp fresh lemon juice

Persimmon Bar Directions:


Preheat oven to 350 degrees. Butter and flour a 13X9 dish knocking out excess flour or use parchment paper in a Pampered chef Bar Pan. Cut off and discard green stems of persimmons and puree the persimmons in food a processor or blender until combined. Strain through a sieve to remove seeds and skin.

In a separate small bowl blend persimmon puree, lemon juice and baking soda blend well. The baking soda reacts with the lemon juice and persimmon and it bubbles up.

In a food processor blend lemon 🍋 zest and 1 C granulated sugar.

In a large bowl combine persimmon puree lemon mixture, oil, lemon sugar, vanilla and egg.


In a separate bowl, sift together flour, spices and salt.

Flour and spices

Add flour mixture alternately to persimmon mixture starting and ending with the flour mixture until combined. Stir in walnuts, apricots or dates, blueberries and plums/prunes.

Spread batter onto baking pan and bake until golden and a wooden toothpick comes out clean about 24 minutes.

Glaze instructions:

In a small bowl mix lemon 🍋 juice and confectioners sugar until smooth. Drizzle over bars while warm. Cool on a wire rack and cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars. Bars keep in an airtight container for 3 days.Enjoy!


I made this recipe and brought them to a holiday party several years ago. This party was a reunion for my friends who I worked with several years ago at Andronicos Cooking School in Danville California, which has since closed. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Adapted from Gourmet Magazine Dec 2004

In case you are wanting another recipe full of tons of ginger, try my Ginger Chai Cupcakes 

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