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Ingredientes
- 2 Tbsp. light brown sugar - (packed)
- 2 quart water
- 1 piece ginger root - (2" long) coarsely minced
- 2 stk cinnamon or possibly 2 tspns grnd cinnamon
- 3 x dry persimmons
- 2 Tbsp. orange blossom honey
- 1/4 c. pine nuts
Direcciones
- In large pan, bring brown sugar and water to boil. Add in ginger, reduce heat and simmer 25 min. Add in cinnamon, persimmons and honey. Simmer till persimmons are tender, about 15 min.
- Remove from heat. Cold at room temperature 1 hour. Cover and chill at least 4 hrs.
- Remove cinnamon sticks from soup and throw away. Use slotted spoon to lift persimmons from soup; cut into small pcs.
- To serve, place several persimmon pcs in small bowls, pour in soup and sprinkle with pine nuts.
- This recipe yields 8 (1-c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 19 | 42% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.46g | 2% |
| Protein 0.51g | 1% |
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