Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Lemon Glazed Persimmon Bars
When in season, I freeze the persimmon pulp in small containers for later use-@1 & 1/4 cups.
3 very ripe (very soft) Hachiya persimmons-@1 & 1/4 cups pulp
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 large egg
1 cup granulated sugar
1/2 cup vegetable oil
1 cup loosely packed dried pitted dates (5 oz), finely chopped. (Dust with flour for ease of mixing in)
1 cup walnuts or pecans, finely chopped
1 cup confectioners sugar
2 tablespoons fresh lemon juice
1/8 teaspoon finely grated fresh lemon zest
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
Purée 1 cup persimmon in a small bowl and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
Sift together flour, salt, and spices in another small bowl.
Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
Spread batter evenly in baking pan. Bake til golden brown and a wooden skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
Glaze and cut bars:
Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut into bars.