Recipe: 9 Recipes Using Persimmons

POMEGRANATE ICE
6 med. pomegranates
7 tbsp. sugar
1/4 c. fresh lemon juice
Halve the pomegranates crosswise using a manual citrus reamer, squeeze the juice from the pomegranates. Strain the juice through a fine mesh sieve. In a medium non aluminum saucepan combine the sugar with 1/4 cup of water and bring to a boil over moderate heat. Cook just until the sugar dissolves then remove from heat and cool completely. Stir the pomegranate juice and lemon juice into the cooled syrup. Pour the syrup into an ice cream maker and freeze according to the manufacturers instructions. Serve the ice in well chilled stemmed glasses. The ice will keep in the freezer for up to 2 days. Makes 2 to 4 servings.

POMEGRANATE JELLY
10 lg. pomegranates
1 (3 oz.) pouch liquid pectin or 1 (1
3/4 to 2 oz.) box dry pectin
2 tbsp. lemon juice
6 c. sugar
To extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard. Drain seeds. In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 cup water. Cover and cook until seeds are soft when pressed, about 10 minutes. Set a colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice. Measure; you need exactly 4 cups (if amount is short, add water). IF USING LIQUID PECTIN, combine pomegranate juice, lemon juice, and sugar in an 8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin and bring to a boil that cannot be stirred down. Boil, stirring for exactly 1 minute. IF USING DRY PECTIN, combine pomegranate juice, lemon juice, and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes. Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- to 2-cup canning jars. Wipe rims and put hot lids and rings in place. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes about 7 cups.

QUINCE PRESERVES (SAFARJAL)
3 c. quince, washed, peeled and chopped
1 1/2 c. water
1 1/2 c. sugar
Juice of 1/2 lemon
Add sugar to the chopped quince and let it stand for 1 hour. Add water and simmer over low heat until tender but not over cooked. Add the juice of lemon and cook for about 5-6 minutes more (the quince will absorb the juice). Put into clean sterile jars.

CRANBERRY & QUINCE CONSERVE
3 c. cranberries
2 c. chopped quince
2 c. chopped apples
4 c. sugar
3/4 c. chopped walnuts
Juice & rind of 1 orange
Combine all ingredients except walnuts and cook mixture rapidly until thick. Add walnuts, remove from heat. Pack in sterilized jars and seal with paraffin.

PERSIMMON MARMALADE
2 qts. ripe persimmons
1 c. sugar
1 c. orange juice
Grated rind of 1 orange
Cut up persimmons; discard seeds and cores. Mash fruit and cook with sugar, orange juice and orange rind until mixture is thick. Yield: about 6 half-pints.

OLD FASHION PERSIMMON PUDDING
1 c. sugar
1 c. persimmons
1 tsp. cinnamon
1/2 tsp. allspice
1 c. sweet milk
2 tbsp. melted butter
2 eggs
1/2 tsp. soda
1/8 tsp. salt
1 tsp. baking powder
1 c. flour
Mix pulp, sugar and spice. Add milk to beaten eggs. Sift soda, salt and baking powder with flour. Beat all together, bake in greased glass dish at 325 or 350 degrees 45 minutes or until knife comes out clean.

PUMPKIN PERSIMMON PIE
3 eggs, lightly beaten
1 c. canned pumpkin
2/3 c. persimmon pulp (about 3
persimmons)
1 (14 oz.) can sweetened condensed
milk
2/3 c. sugar
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1 unbaked 9 inch pie shell
Whipped cream, optional
Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar, cloves, ginger, cinnamon and salt. Mix well. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until center is firm. Serve with whipped cream topping.

PERSIMMON SALAD
4 persimmons
1 med. head Romaine lettuce
1/2 c. walnut (sauteed briefly)
Dressing: Dissolve 1 teaspoon salt in 1/4 cup oil. Add 1/2 to 3/4 cup olive oil, stir to combine. Pour over just before serving. Slice unpeeled fruit 1/4 inch thick, break romaine into serving size pieces. Toss gently, fruit greens and nuts.

GREEN SALAD WITH PERSIMMON
2 qts. torn mixed greens
4 ripe firm persimmons, peeled &
sliced

2 tbsp. fresh lime juice
1 tbsp. honey
1/3 c. salad oil
Dash of each salt & cinnamon
In a bowl, mix together the torn greens and persimmon slices. Beat together remaining ingredients until well blended; pour over greens, mix gently and serve. Makes about 6 servings.