** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
California Poached Persimmons
Date Added:December 08, 2009
Ingredients:
6 Unit Persimmon (about 1 1/2 pounds)
1/2 Cup Dry White Wine or sweet Marsala wine; (up to 5)
1. Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges.
2. In a saucepan combine the persimmons, wine, orange juice, sugar, ginger-root, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender.
3. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over the persimmons.
4. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Oranges allergies.
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