adapted from a recipe in "the best of sunset: 150 all-time favorite recipes" special publication. thinly sliced ripe but firm persimmons were mixed with thin slices of a small granny smith apple, tossed in lemon juice mixed with freshly grated ginger, and then coated in a couple tablespoons of corn starch. a layer of crushed ginger snaps mixed with ginger-flavoured granola and melted margarine (there's a lactose-intolerant person in the house, otherwise butter would be most welcome) was packed into the bottom of a square baking dish, topped with the persimmon-apple mixture, then more of the snap-granola mix was sprinkled evenly over the top. bake at 325ºF for 30-40 minutes.
serve with heavy cream, whipped cream or in this case, ciao bella hazelnut gelato.
3 comments:
Hi Santos,
Back to making those yummy desserts of yours...looks so yummy! I've actually never ate a persimmon in all my life, but since this has lots of ginger in it, I'm wondering about the flavor. Can you e-mail me the recipe when you have a chance?
hi reid
i'll email the original recipe shortly; there wasn't a recipe for this one that was improvised with whatever was available in my kitchen. i did use 2 fuyu persimmons (large) and one small granny smith (peeled), about a teaspoon of fresh ginger, the juice of one giant lemon, 2 cups (combined) of crushed ginger snaps and ginger granola. enough margarine to moisten the crumb mix. it wasn't overly gingery, the apple was quite tart, but the persimmon taste came through, despite the competing strong flavours.
whoops. not the juice of a giant lemon. about 2 tbsp of lemon juice, sorry
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