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November 15, 2017

Persimmon Bars with Lemon Glaze

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

 

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

So, your super cute neighbor who reminds you of your late grandfather gives you over 5 lbs. of persimmons… WHAT DO YOU DO???

You look up PERSIMMONS in the back of all of your cookbooks and find a recipe that looks intriguing and doesn’t require a trip to the store because you don’t feel like putting a bra on and you’re pantry is stocked. That’s when you make these super moist (sorry) and delicious Persimmon Bars with Lemon Glaze.

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

They taste like carrot cake but there’s no carrot in them…just persimmons. So, there ya go! A recipe to help you dip into that persimmon hoard given to you by a generous neighbor. And OF COURSE, you share the cake (or two!) with said neighbor. This IS the season of giving thanks, after all!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Let’s gather our ingredients.

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

We first undress the persimmons!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

They go into a bowl with baking soda. This makes the cake fluffy!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Hey sugar!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Dry meets wet!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Walnuts & Raisins = two things that prevent my child from partaking in this experience. He likes them independently but not in a cake…

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Batter’s up!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

And then we bake!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Mix a glaze with remaining lemon juice & confectioner’s sugar.

 

Get a helper to glaze!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

 

Hello, lover.

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

 

Have a peek inside!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Cut them up!

Have a bunch of persimmons to use up? Try these Persimmon Bars with Lemon Glaze! Recipe on Shutterbean.com

Enjoy with friends & neighbors

Persimmon Bars with Lemon Glaze

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makes about 12 bars

recipe slightly adapted  from The New Vegetarian Cooking for Everyone

  • 2 ripe hachiya persimmons
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • juice of 1 lemon
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup melted butter (1 stick)
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup confectioner’s sugar

Heat the oven to 350F. Butter or oil a 9 x 9 baking pan.

Cut open the persimmons and scoop out the pulp. There should be about 1 cup.

Put the flour and spices together in a bowl and mix them together with a whisk.

In another larger bowl, beat the pulp until it is smooth, then stir in the baking soda. This will change the texture of the persimmon. Next add the salt, 1 1/2 teaspoon lemon juice, the egg, and sugar, then pour in the melted butter and stir together.

Add the flour mixture to the wet ingredients. Followed by the raisins and walnuts. Spread the batter into the prepared pan and bake until risen, firm and lightly browned on top, about 25 minutes. Remove and let cool in the pan.

Mix the remaining lemon juice and confectioner’s sugar together so the texture resembles thick cream. When the bars are cool, drizzle the glaze evenly on top. Cut into pieces and serve.

 

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  • Sina

    Wow, these sound perfect – I love persimmons! Will share with my neighbours for sure :-)

  • Jamie

    I’m with Cooper, no raisins or walnuts in my baked goods (unless it’s oatmeal raising cookies). But this cake still looks lovely. A distant neighbor on my route to work has a persimmon tree; it’s so tempting to stop and steal a pile. = )

  • jere

    Tracy
    Chances of finding Persimmons around here are slim and zero..but your bars look delicious. I tried sending you a email to Contact Us on bottom of your website..alas it isn’t meant for you..it came back. What I wanted to say was to apologize for my flip-pent and rude comment I sent on your last weeks Lists” There is no age that allows that and I know better and I was wrong.From now on I will leave the comments to your nicer readers. Jere

  • Gayle S Buckles

    Yum! I like to swap the glaze for cream cheese frosting. Also James Beard’s persimmon bread is a longtime favorite in my family. It’s the best! https://www.davidlebovitz.com/persimmon-bread/

  • April

    Perfect timing on this recipe. My Korean instructor just gifted us some persimmons & we like the flavor but not really the texture. I’ll make this before our next lesson & share with her. Gamsameda (thank you). P.s., that spelling could be so very wrong ‍♀️

  • Mallory Rakay

    Oh these sound amazing, however the picture of you with your neighbor is hilarious – his facial expression is perfect! Love love love generous neighbors. And Happy Thanksgiving!

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