So many folk have begged for my persimmon bar recipe I decided to put it on my
blog for Friday the 13th, so here it goes:
Bonnie's Persimmon Bars
1 c dried currents (I like Zante)
1 3/4 c white flour (I use pre-sifted)
1 t each ground cinnamon, ground cloves, and ground nutmeg.
1 c persimmon pulp (prox 2 very ripe persimmons)
1 t baking soda
1/4 t salt
1 1/2 t lemon juice
1 c sugar
1/2 c melted unsalted butter
1 cup chopped walnuts or pecans
Combine flour, cinnamon, nutmeg, cloves.
In another bowl, beat pulp until smooth. Stir in soda, salt, lemon, egg, and sugar.
Pour in oil or butter.
Stir dry ingredients into wet, one third at a time. Blend but do not overmix.
Add currents, then nuts. Spread butter on lightly floured cookie sheet, prox 10 x 14.
Bake 20-25 minutes at 350.
When cool, glaze with mixture of 1 cup powdered sugar and juice of one soft lemon.
(Some people like more glaze, some less.)
It takes a few tries to get just the right consistency of doneness and moisture, and the right amount of glaze. I tend to never make it the same twice, and follow my impulse on the lemon juice. They only stay fresh a few days, but they disappear fast anyway.