persimmon galette
preheat oven to 400 degrees
pie crust
cream cheese or mascapone
sugar to taste
orange zest
optional grand marnier or orange juice
mix and spread in a circle 1" from pie crust border
6-7 persimmons sliced thin in a cuisnart
toss with sugar and orange zest, mix well, it will get syrupy
spread persimmons in circle, fold over edges, brush with milk
bake for 20'
dust with powder sugar, serve with whip cream
Hi Jain. That does look so pretty but I have only used persimmons for decoration. My mom used to make what she called persimmon pudding (like banana bread) and it was very good. Hope you are enjoying a wonderful Thanksgiving Day my friend..xxoJudy
ReplyDeleteThank you, I hope your day was great too!
DeleteThere is nothing, NOTHING in this world that has the flavor of a ripe persimmon. It is utterly unforgettable. I ate a fortune in persimmons as a child in the Arkansas woods! HAPPY THANKSGIVING!
ReplyDeleteThank you kindly, I hope you too had a wonderful day!
DeleteI have never eaten a persimmon. They look delightful.
ReplyDeleteSo pretty! Like Bonnie, I'm a persimmon virgin. :)
ReplyDelete