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Ingredientes
- 6 x Hard-ripe fuyu persimmons, (about 1 1/2 pounds)
- 1/2 c. Dry white wine
- 3/4 c. Strained fresh orange
- 1/4 c. Sugar
- 1 tsp Chopped peeled fresh gingerroot
- 1/4 tsp Cinnamon
Direcciones
- Stem and peel the persimmons, throw away any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mix, covered, for 15 min, or possibly till the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup till it is reduced to about 1/2 c., and pour it over the persimmons. The persimmons may be served hot or possibly chilled over ice cream, rice pudding, or possibly bread pudding.
- Yield: 2 1/2 c.
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 269g | |
| Calories 341 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 307mg | 9% |
| Total Carbs 65.63g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 60.15g | 40% |
| Protein 1.07g | 2% |
