Persimmons: Farm-to-Table Part 2

After a morning spent persimmon picking, the Baker and the Pie-Maker knew what needed to come next: persimmon eating! So, they ate a few persimmons plain, but that didn’t entirely scratch their persimmon itch, they decided that what they actually needed to do was bake.

As is the Baker’s style, she chose to proceed without a recipe and instead to use various spices and flavors based on her preferences. She began by heating some 2013 Sonoma Pinot Noir, because who doesn’t love Kimmy Schmidt?


Next, the Baker diced the persimmon.


The Baker added the persimmon to the wine, brought the whole thing to a boil, and then down to a simmer. During this process, the Baker added salt, powdered ginger, grated carrot, grated fresh ginger, pumpkin pie spice, lemon juice, lemon peel, and a bit of water to the mix.


The Baker also pulled together the dry ingredients and fat: flour, baking soda, salt, oats, chia seeds (which she chose to use for an egg substitute), and (for the fat) olive oil.


Then it was time to combine the wet and dry ingredients.

Once combined, it was time to scoop the dough into a muffin tin lined with paper cupcake liners. The batter would best be described as goopy and soft.


Then the Baker baked the quick-bread-muffins for about 45 minutes at 315 degrees. She checked them frequently and turned the mini-quick-bread-muffins in the oven to ensure a thorough and equal bake throughout (given the hot spots in her oven). The sticky and wet dough took additional time to congeal and bake through thoroughly, but that is partially due to the frequent turns as well as the temperature.

Ultimately the dish turned out exceedingly well (and quite tasty). The Baker can’t wait for a repeat run.

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