Persimmon Bars with Lemon Glaze
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.