Syllabub persimmon recipe
- Dish type
- No cook desserts
A beautiful and special dessert encapsulating the vibrancy and joy of the persimmon. Quick, easy and tasty.
4 people made this
- 1 large persimmon
- 1/2 banana
- 1 teaspoon lemon juice
- 3 tablespoons single cream
- 2 tablespoons icing sugar, sifted
- 1 teaspoon fruit schnapps
- 1 teaspoon hazelnuts, chopped
MethodPrep:10min ›Ready in:10min
- Rinse and dry the persimmon. Cut off the top and carefully remove the pulp with a spoon. Press the pulp through a sieve and set aside.
- Mash the banana with a fork and mix in persimmon pulp and lemon juice.
- Whisk the cream until soft peaks form. Add the icing sugar and whisk until fluffy. Stir in the schnapps and fold into the fruit cream mixture. Fill the hollowed persimmon with the mixture and sprinkle with chopped hazelnuts to serve.
Persimmons are usually available between October and December. When selecting your persimmon, look for a fruit that is ripe and soft to the touch.
Reviews & ratingsAverage global rating:(3)
Roasted Fuyu Persimmons
Hard Fuyu persimmons are treated like vegetables here and turned into a savory (yet sweet!) fall or winter side dish. Roasting brings out the sweet, soft nature of often hard-as-rocks Fuyu persimmons. They are transformed into the perfect accompaniment to roasted pork or poultry and are ideal on the table with a holiday turkey or ham.
The sweetness makes them a good foil for a bit of spice. If that sounds good to you sprinkle them with a bit of cayenne or a minced fresh jalapeno or serrano chile.
- These savory sweet delights are best hot, very tasty warm, and still plenty good when served at room temperature, which is nice flexibility to have when cooking up a feast.
- Persimmons, like most roasted produce, are fairly flexible—too hot of an oven, though, and the sugars in them with burn rather quickly. Really any temperature between 350 F and 425 F will work, so if you have something else in the oven, you can pop these persimmons in alongside without too much worry.
About this recipe
Lately, I have been making a lot of jam. Today, however, we're focusing on Persimmon Jam. Hachiya Persimmon Jam, to be exact.
Although there are many other persimmon varieties (Fuyu, Cinnamon, and Sweet Pumpkin), this specific recipe uses Hachiya Persimmons.
I follow a similar ratio for most of my jams (Apple Pie Preserves, Fig Preserves, Plum Preserves, and Strawberry-Fig Preserves) to name a few.
So get your hands on some ripe Hachiya persimmons and let's get this party started!
THERMOMIX ® RECIPE
Peel, deseed and quarter the persimmons. Place into TM bowl.
Add the lemon juice and water.
Cook for 15 minutes, 100C "Gentle stir setting"
Process for 20 seconds speed 6 for until smooth.
Add the sugar and cook 35 minutes, Varoma, speed 4. Remove the MC and place the simmering basket on the lid.
Pour into a tray lined with baking paper. Allow to cool and cut into pieces. Store in an airtight container.
Accessories you need
Serve with cheese and crackers.
Persimmons are ripe in March
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Persimmon Chia Pudding
Sweet puréed persimmon and vanilla pudding are layered in this vegan persimmon chia pudding.
Good news, my lovely blog friends: it's persimmon season!
I rediscovered persimmons last November after maybe eating them once or twice in a "fancy" salad when I was a kid, and I'm absolutely in love with them. They're sweet, creamy, and bursting (literally, like they're about to burst open with a mere poke of the finger) with flavor. Although they look like they've tossed on a tomato costume, these orange-hued beauties are actually berries. Not even kidding. Often referred to as the "Divine Fruit," persimmons have an abundance of good-for-your-bod properties, including the following:
1| They're rich in phytochemicals, including Catechin which is a potent anti-inflammatory agent. Our bodies love anti-inflammatory foods because inflammation is a nagging, draining, pesky jerk when it wriggles its way into our bodies.
2| They have a wonderful balance of fiber (aka digestion cheerleader) and tannins (aka digestion pace-keepers) so they promote an evenly-moving digestive process.
3| They contain cancer-busting antioxidants including Vitamin A, C + K, Shibuol, Beta Carotene, Lycopene, Lutein, Zeaxanthin, Cryptoxanthin, and Betulinic Acid. Extra perk = vitamins a, c + k are also good for our eyeballs. Eat more persimmons, see more persimmons.
4| They contain copper which encourages proper absorption of iron which, in turn, improves our production of red blood cells.
5| Fun fact: persimmons are known to alleviate hiccups. Forget those scare tactics, drinking water upside-down, and altering your breathing patterns to rid yourself of pesky hiccups eat a persimmon instead!
6| They're packed with potassium, which makes them powerful stress- and fatigue-warriors. Afternoon slump? Slice into a persimmon.
7| They're juicy and fabulous and readily available in the winter months when it's a bit trickier to find juicy and fabulous fruits.
How to eat a persimmon
O ur fruit bowls are becoming more adventurous. Having embraced the kiwi, the mango and the pomegranate we are now, it seems, passionate about persimmons. Supermarkets including Asda reported sales of the yellowy-orange, usually tomato-shaped fruits more than doubled last year to more than 4m, making them the fastest-selling exotic fruit in the country.
The persimmon, sometimes called the sharon fruit (the slightly unfortunate name given to one of its varieties by Israeli growers) has much to commend it. Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.
It also tastes delicious – providing you know what you're buying, and eat it at the right moment. Produced mainly, these days, in China, Korea and Japan, but with varieties also found in America, southern Europe and even Britain (where, known as the date-plum, it is has grown since 1629), there are actually two main types of persimmon: astringent, often called hachiya persimmon, and non-astringent, or fuyu.
You need to know which you're dealing with: while non-astringent varieties can be eaten, firm and crisp, while barely ripe, the astringent kind – rich, sweet, spicy – are mouth-puckeringly tart until fully ripe. Fortunately, it's not hard to tell when a hachiya persimmon is ripe, a process that may take several weeks: they should be so soft that their sweet, almost jelly-like flesh practically bursts through their skins. (You can hasten ripening by leaving persimmons in a paper bag along with an apple, which produces extra ethylene to soften the fruit.)
As far as eating them is concerned, fresh fuyus are generally firm enough to slice and munch like an apple (peel them if you prefer, but the skin is perfectly edible) they work well in salads or baked in pies and cakes. Hachiyas, on the other hand, are often too squishy to bite into without making a mess: better cut them in half and spoon out the flesh, or use them in jams or compotes.
Few British chefs seem to have yet discovered the joys of the persimmon, but American homemaking guru Martha Stewart has some enticing recipes on her site, including watercress salad with persimmons and hazelnuts, persimmon white chocolate bread pudding and broiled persimmons with mascarpone.
Spiced Persimmon Cookies with Dried Figs
Persimmons are highly seasonal, rarely seen outside of late September through December. Their burnished orange colors personify autumn, and persimmon cookies are a favorite of mine this time of year.
How to Use Persimmons
There are two primary types of persimmons, with each type splintering off into several varieties. You've seen these exotic fruits resting in large bins at the market, but may be unsure of how to use them. Fuyu persimmons, the squat type, are hard, thin-skinned, and a little smaller than an apple. Ranging from colors of gold to an orange-gold, they're the sweeter of the two types. Think of them for mildly flavored, sweet additions to salads, or healthy appetizers for munching. No need to peel them — just slice them like you would an apple. They are unquestionably the more easily used of the two types.
The second type of persimmon, hachiya, is a deeper orange color, and acorn-shaped. The hachiya should be eaten only when fully ripe, as they are otherwise very astringent and can cause a unpleasant sensation in the mouth. They're ripe when they're very soft, almost like a water balloon. The gelatinous flesh is scraped out and used in baked goods like cakes, tarts, and these cookies. Another idea is to stir the flesh into a custard base for ice cream.
Hachiya Persimmons – these are perfectly ripe base on their water-balloon-like appearance and feel.
Here are 5 fun health facts about persimmons, and why you should pick up a few before they disappear from the markets this year:
- They have one of the highest Vitamin C content with a single persimmon providing roughly 80% of the daily requirement. This means persimmons are outstanding for boosting your immunity, since Vitamin C stimulates the immune system and increases the production of white blood cells.
- Like most fruits, persimmons are a good source of fiber, containing almost 20% of the daily requirement in a single serving. They are a great boost to your gastrointestinal system, aid digestion, and act as a protection against colorectal cancer and other similar diseases.
- Thanks to its potassium content, persimmons can effectively lower blood pressure and support heart health. In fact, this fruit should only be eaten in moderation – if at all – by anyone suffering from hypotension (low blood pressure).
- Its antioxidant properties mean persimmons can help reduce the risk of cancer.
- Persimmons are rich in a number of vitamins that function as antioxidants in the body to reduce oxidative stress and prevent signs of premature aging, like wrinkles, age spots, Alzheimer’s disease, fatigue, loss of vision, muscles weakness, and a number of other conditions.
Please note that these cookies were baked at 7000 feet. If you're baking them closer to sea level, as most of you likely are, you'll need to make some adjustments. Please see the RECIPE NOTES at the bottom of the recipe for those instructions.
Make Persimmons Part of Your 5 A Day Plan
- Wash Fuyu persimmons, remove core and leaves, and slice or eat whole.
- Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin.
- Add firm Fuyu persimmon slices to salads.
- Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces. You can also use the puree to make cookies.
- Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat cheese.
- Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a colorful fall salad.
- Top hot or cold cereal with cubed pieces of bright orange Fuyu.
- Make salsa with a twist ? add chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano and mix together.
- Start your morning off right! Add chopped or blended Fuyu persimmons to your pancakes, waffles, and French toast.
- Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit, tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator for about four hours, scoop the fruit, and enjoy!
Syllabub persimmon recipe - Recipes
I like to call this ‘Nightshade Pie’ because tomatoes, eggplants and potatoes are curiously related as members of the Solanum or ‘Nightshade’ family. There’s nothing deadly about this recipe however and it makes a hearty vegetarian main course or one-dish accompaniment to meat that’s perfect for fall.
It goes particularly well with lamb and would be fabulous served with a roast, braised lamb shanks (see next week’s blog) steaks or chops – or even lamb sausages if you can find them. A traditional butcher or your local Whole Foods might make their own sausages, depending on where you live. Lamb sausages are great value but tend to be fatty so if you pan-fry them, use a skillet with a ridged base if possible and cook them slowly over a low heat without any added oil.
Back to this stellar vegetable pie experiment with your favorite herbs in the tomato/onion part but the combination of fresh rosemary and ground cinnamon is unusually good. Cinnamon goes surprisingly well with tomatoes (as in this Moroccan Spiced Tomato Jam recipe) and shouldn’t be left out.
You can use pecorino, grana padano or any other hard Italian cheese in the pie and the topping is a light, fluffy combination of ricotta cheese beaten with egg. Just add a splash of milk or half & half if it’s a bit too thick to spread.
The entire dish can be prepared ahead up to the point of baking just cover and chill.
Cheesy Eggplant, Tomato & Potato Pie
CHEESY EGGPLANT (Aubergine), POTATO & TOMATO PIE
(Serves 4-6 as a main course / 6-8 as a side dish)
24 oz (675g) of large baking potatoes, peeled and thinly sliced
3 tablespoons of olive oil
1 medium onion, peeled and thinly sliced
1 fat clove of garlic, crushed or finely minced
½ teaspoon of ground cinnamon
1 teaspoon of chopped fresh rosemary
14 oz (400g) can of chopped Italian tomatoes
2 medium sized eggplants (aubergines) trimmed and sliced lengthways about ¼ inch (1/2cm) thick
3oz (85g) of grated parmigiano reggiano (or pecorino, etc)
1 lb (500g) carton of ricotta cheese
Sea salt, freshly ground black pepper
Pre-heat the oven to 375F (190C). Put the potato slices in a pan and just cover them with lightly salted cold water. Bring to a boil then boil for 5-7 minutes or until slightly tender (don’t overcook them). Drain and set aside.
Heat one tablespoon of the olive oil in a pan and cook the onion and garlic until soft, then add the rosemary, cinnamon and canned tomatoes with their juice. Simmer gently uncovered, until the mixture has thickened slightly. Add sea salt and freshly ground black pepper to taste. Set aside.
Heat a griddle or frying pan until it’s good and hot. Brush the eggplant slices on both sides with the remaining olive oil and cook them for approx 3 minutes each side until they’ve softened and tinged brown in places.
To assemble the dish spread half of the cooked potato slices in the bottom of a 3 pint (1.5ltr) fairly shallow baking dish. Layer half of the eggplant slices over the potatoes then pour all of the tomato mixture on top, followed by half of the grated cheese. Arrange the remaining potato slices on top of this, followed by the rest of the eggplant.
Whisk the ricotta with the egg (diluted with a little milk or cream if it’s too thick). Spread this all over the pie and sprinkle the remaining cheese on top. You can make it up to 48 hrs ahead to this point – cool, cover and chill.
Bake for approx 45-50 minutes until the topping is golden and slightly puffy and serve while it’s piping hot.
Oh, that looks like heaven! Definitely worth the extra workout time.
That sure beats eggnog! It looks wonderful.
girl, you do great beverages! i so love rosemary. happy new year!
Becky, Sarah and Jain. I have been making all the historical drinks I've always wanted to try. the ones you see or read about in Jane Austen or Shakespeare. It has been so much fun. Leave the rosemary in overnight and serve it the next day. it makes it amazing!
Oh, I love syllabub! When I was in college, we tried to make it once. LOL, we didn't have a kitchen, only a dorm room. We had to whip the cream with a fork. We didn't have spices, either. We only had whipped cream (no sugar) and wine. I think it was liebfraumilch.
Now I wish we'd had your recipe. AND a kitchen! Thank for this post. Happy New Year!
Kate>You made me laugh. I think I was at that party! I bet you laughed yourself silly. and, honestly, they used to whip it with birch twigs (kinda like those Japanese chasen whisks for tea ceremony) so how bad would a fork be? Wish you were NYC way and we could share a glass!
I love that picture! This sounds decadently delicious, and I can just imagine the lovely aroma and flavor that the rosemary gives.
Hey! Great post on a classic dessert. Thanks for your comments yesterday. Darren & Ian
Faith, thanks. the rosemary does make it special, and it is decadent.
Burch & Purchese, it is a lost classic. if you guys made it there would be cubes of wine and beautiful designs!
I like Syllabub. Nice glasses you have :)
Thanks for visiting Ellie. I wish those were my glasses. they are spectacular. how they used to live in the 18th C!
Sounds and looks simply stunning. I'd heard of a syllabub but never quite new what it was. Happy New Year!
How lovely! I really like the first photograph
I have never tried syllabub - but it looks delicious. Tell me, is it common to add rosemary? I find it to be a very strong herb - interesting to add it here. I'll have to try it.
Lovely website with all that interesting historical information around each subject. Thanks for dropping by mine, I've never had muffins made from potato, will do a search. Thanks, Alli
Haven't made syllabub in years and I love the addition of rosemary!
Super glasses, again!
And I see you snuck in some of your lovely madeira!
I love your posts!
Syrie> It is one of those things that everyone knows the name but what it is is a little foggy!
Megan>Thanks, It sort of glowed..and I was playing with the new lens!
Trissa> Rosemary was commonly used to stir it. the astringent flavor really adds a necessary bright note in all that madeira cream!
Peasepudding>Thanks for visiting! History and food are fun for me. About the English Muffins. I tell all about them with a recipe in November in the blog..
Barbara>Me and my madeira. I am on a jag! Glad you like the glasses. I wish I could buy a few! 18th c. glass is very precious.
Amazing research, and more amazing drink . I think I'll try it tonight!
It's freezing here in Paris . Congratulations .
This looks heavenly. I love your antique glassware and the story behind this drink.
Nice to meet you BAtoParis. it really is a great drink/dessert.
Michael> Your site is inspirational. thanks for visiting and glad you liked the glassware. it is really extraordinary stuff.
Menos mal que existe el traductor porque si no me hubiera perdido esta estupenda explicación y esta receta tan deliciosa. un beso y feliz año nuevo
¿No es el traductor de los mejores! Se abre el mundo a todos! Cocinas tantos nuevos y recetas y amigos!
great recipe! love food history.
Thanks Dina, fellow NYC foodie! Please come back often!
I had no idea about the history of syllabub so thankyou for that! And what a gorgeous opening photograph. It just begs to be read about! :D
Beautiful. beautiful . beautiful.
Lorraine> Thanks for the visit! Syllabub has been around forever. with the sweetest name. so Shakespearean (how he loved to make up onomatopoeiac words).
Linda>How kind. glad you like it!
I couldnt stop reading your blog! Really love it!You know what,Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing this Fall 2010.I'm writing to you because I would like to invite you to enter! All you need to do is simply submit your favorite blog post, photo and recipe into the entry form. Adding multiple recipes will improve your chances of being published!! And your friends and family vote for you, too. You can see the details here: http://www.foodista.com/blogbook.Sorry If I had to leave the message here, I was looking for your email to reach you but couldn't find one. Thanks and have a great week!
The first picture is amazing!
so beautiful and delightful.
Thanks for your comment in my Food Box!
lilibox> pleasure was mine.. glad you like the photo!
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The first picture is amazing! so beautiful and delightful. Thanks for your comment in my Food Box!