Thursday, September 04, 2008

Barbara Gerhardt's Lemon-glazed Persimmon Bars

From Barbara Gerhardt

Be sure to purchase the right type of persimmons (
Hachiya) and have them ripe. If they aren't ripe, you can hasten the process by placing them in the freezer overnight. The next morning let them defrost in a bowl in the kitchen and within a few days they should be soft and mushy. Click on the link to learn about persimmons.

1 large egg
1/2 cup vegetable oil (you can omit this if you want--the finished bars will still be very tasty although a bit lighter in texture)
1 cup granulated sugar
1 1/2 cups dates, chopped
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup persimmon pulp (fresh or frozen)
1 cup walnuts, chopped (optional)
1 cup powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350ºF.

Combine egg, oil, sugar, and finely chopped dates in a bowl; mix well. Stir in 1 1/2 teaspoons lemon juice and baking soda. Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition. Stir in chopped walnuts.

Spread in a greased and floured 9 x 13-inch baking pan and bake for 25 minutes, or until light brown. Cool for 5 minutes.

Glaze with a mixture of powdered sugar and 2 tablespoons fresh lemon juice. Cool completely before cutting into bars.

Makes 24 bars.

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