Curried Persimmon Coconut Soup
3 LBS Hachiya persimmons scooped out of skin into bowl and mash- remove seeds if necessary.
1/2 cup minced onions
1 1/2 T. minced fresh ginger
4 cups chicken broth
Combine above ingredients (only use 1/4 C of broth) and boil over high heat until ingredients stick. Deglaze with another 1/4 cup broth. Repeat this process two more times. Add 11/2 teaspoon curry powder and simmer a few minutes. Add the remaining chicken broth and bring to a boil. Cover and simmer until fruit is tender. Mix heartily with a whipping wand or put in blender until smooth.
Season to taste with lemon juice, salt, pepper and 1/2 to 1 C of coconut milk. Garnish with cilantro and unsweetened toasted coconut flakes.
Persimmon Bars with Meyer Lemon Glaze
1 cup persimmon pulp - very ripe
1 tsp baking soda
1 cup sugar
1/2 cup oil
2 C flour
1 tsp salt
1 tsp nutmeg
1 tsp cloves
1 tsp cardamom
1 C dried jujube, chopped
1 tsp cinnamon
1 cup nuts - walnuts, pecans or almonds - chopped
Meyer Lemon Glaze: 1 cup powered sugar mixed with 2 Tablespoons Meyer Lemon juice.
Preheat oven to 350 degrees. Mix persimmon pulp with baking soda and set aside.
In a separate bowl, lightly beat egg, then stir in sugar and oil. Sift dry ingredients and add to egg mixture. Stir in persimmon pulp, jujubes, and nuts. Spread evenly in a greased and floured jelly roll pan. Bake at 350° for 25 min.
Cool on rack for 5 min. Drizzle with Meyer lemon glaze.