|Persimmons in (and on) Blankets|
Recipe by Robin
Anyone with a persimmon tree will tell you that there is such a thing as too many persimmons, especially Hachiya persimmons, the kind that get squishy as they ripen. Leaving them to the birds and raccoons is an option, unless the trees are near your house or walkway, in which case Mother Nature can create a slippery yet sticky mess. And so it was that my friend Bill gifted me with a large box of persimmons in December, once again. I froze many of these, but had an inspired idea for them last week when the persimmony taste in a persimmon pancake recipe was too subtle. Thus was born a sweet, delicate, spiced sauce to be served with the pancakes that takes 5 minutes or less to prepare.
|Layered Pancakes and Persimmon Sauce|
|Five Minutes and Six Ingredients|
makes about 1 cup
1 cup persimmon pulp
¼ - ½ tsp. grated ginger
1/8 tsp. cinnamon
2 pinches nutmeg
1 tsp. fresh lemon juice
¼ cup real maple syrup
Puree persimmon pulp with immersion blender until smooth. Pour into small saucepan. Stir in grated ginger to taste, and cinnamon and nutmeg.
Bring to boil over medium heat. Boil gently for 2 minutes, until persimmons cook down slightly and no longer look raw.
Remove from heat and stir in lemon juice and maple syrup. Serve immediately with pancakes, or store and reheat before serving.
|Fun with Almond and Greek Yogurt Toppings|