I have never cooked or eaten persimmons very much until coming to Vancouver. This year one of our local backyard gardeners (they have such amazing gardens in this city!) gave me a pile of homegrown persimmons and chokos.
- 1 1/2 c persimmon pulp (cooked or raw)
- 3/4 c honey
- 2 T butter
- 4 egg yolks
- 1 c chopped walnuts
- 1/4 c very finely chopped walnuts
Cook the persimmon pulp, honey, butter, egg yolks and the 1 c walnuts in a double boiler. For the first 25 minutes keep the heat to around medium and stir the mixture regularly, once the mixture starts to thicken, turn it down a little and cook for another hour or so, stirring occasionally to make sure it doesn’t stick. The mixture will get thicker and thicker. You can test a bit by putting it in the fridge and seeing how hard it gets.
Once it is thick, remove it from the heat and allow to cool. Roll into small balls and roll in the finely chopped walnuts. Eat.
I found a whole ton of persimmon recipes at the website www.justfruitrecipes.com, this is my GAPS and SCD – friendly version of the old fashioned persimmon chew recipe.