This is the time of year when persimmons are plentiful. There are two main types of persimmons, and it is the Hachiya (acorn shaped) that is used mainly in cooking. They need to ripen to the point that the flesh is very soft and pudding like, otherwise the taste is mouth puckering astringent. You can use it right away, but it also freezes extremely well.
These bars are moist and chewy, with the chopped apricots, the lemon juice and the lemon glaze adding a touch of tart to the sweet.
Preheat oven to 325 for Convection and 350 degrees for standard.
Butter and 9"x13" baking pan, and line the bottom with a sheet of parchment paper.
Chop the Apricots and nuts.
Make sure your persimmon pulp and egg are at room temperature.
Mix the persimmon pulp with the baking soda and the 2 teaspoons of lemons juice.
Add the sugars, egg and vegetable oil to the bowl of your mixer. Using the paddle attachment, mix at medium speed for 3 minutes, or until well combined, then on to high speed for another 4 minutes until the mixture if light and fluffy.
Add the persimmon pulp, which will have thickened somewhat, and mix another 3 minutes on medium speed.
Sift together all of the dry ingredients, add to the batter, along with the apricots, nuts and raisins. Mix at low speed just until combined. Do not over mix.
Pour the batter into your prepared baking pan, place on a center rack in your preheated oven and bake for 20 to 25 minutes, or until golden brown, and springs back to a gentle press of your fingers at its center.
Allow to cool 15 minutes then spread the lemon glaze over the top.
When completely cool, cut into small squares to serve.
Pour the 3 tablespoons of lemon juice over the shifted powdered sugar and stir until the glaze is smooth and silky. If it is too stiff, you can add just a bit more lemon juice.
Ingredients
Directions
Preheat oven to 325 for Convection and 350 degrees for standard.
Butter and 9"x13" baking pan, and line the bottom with a sheet of parchment paper.
Chop the Apricots and nuts.
Make sure your persimmon pulp and egg are at room temperature.
Mix the persimmon pulp with the baking soda and the 2 teaspoons of lemons juice.
Add the sugars, egg and vegetable oil to the bowl of your mixer. Using the paddle attachment, mix at medium speed for 3 minutes, or until well combined, then on to high speed for another 4 minutes until the mixture if light and fluffy.
Add the persimmon pulp, which will have thickened somewhat, and mix another 3 minutes on medium speed.
Sift together all of the dry ingredients, add to the batter, along with the apricots, nuts and raisins. Mix at low speed just until combined. Do not over mix.
Pour the batter into your prepared baking pan, place on a center rack in your preheated oven and bake for 20 to 25 minutes, or until golden brown, and springs back to a gentle press of your fingers at its center.
Allow to cool 15 minutes then spread the lemon glaze over the top.
When completely cool, cut into small squares to serve.
Pour the 3 tablespoons of lemon juice over the shifted powdered sugar and stir until the glaze is smooth and silky. If it is too stiff, you can add just a bit more lemon juice.