Recipe - California Poached Persimmons

6 Firmripe fuyu persimmons;
(about 1 One half pounds)
One half cup Dry white wine
Three fourths cup Strained fresh orange
One fourth cup Sugar
1 teaspoon Minced peeled fresh
gingerroot
One fourth teaspoon Cinnamon

Stem and peel the persimmons, discard any seeds, and cut each persimmon
into 8 wedges. In a saucepan combine the persimmons, wine, orange juice,
sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring
occasionally, and simmer the mixture, covered, for 15 minutes, or until the
persimmons are tender. Transfer the persimmons with a slotted spoon to a
bowl, boil the syrup until it is reduced to about One half cup, and pour it over
the persimmons. The persimmons may be served warm or chilled over ice
cream, rice pudding, or bread pudding.

Yield: 2 One half cups

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9017

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997