Comments on: Poached persimmons in rum & mascarpone/coconut cream

By: Katty

Katty — Fri, 11 Nov 2011 23:09:37 +0000

Unaaprllleed accuracy, unequivocal clarity, and undeniable importance!

By: Chay

Chay — Thu, 10 Jun 2010 19:13:56 +0000

First, thank you for sharing your gift of food, gardens, and especially photography. Second, I love the sound of this recipe! I have both a fuyu and (filipino) kalamansi tree. Usually, I harvest so much fruit I end up giving it all away. But, I think that will change this coming season. As soon as my persimmons are ready, this will be the first recipe to try out.

By: Mike

Mike — Sat, 13 Dec 2008 20:09:16 +0000

I tend to not be good about cooking/baking with persimmons–I usually just eat them straight and have a tough time coming up with what to do with them. Given that, I’ve never seen poached persimmons before but I absolutely have to try it. This looks and sounds spectacular. Plus, an excuse to restock on rum, lol!

By: Eric

Eric — Wed, 10 Dec 2008 03:03:31 +0000

I only had 2 persimmons so I reduced the recipe and it was delish. Can’t wait for our persimmon tree to bear more fruit! Tx so much for posting. E!

By: Homecooked

Homecooked — Fri, 05 Dec 2008 11:08:56 +0000

I love persimmons. This looks like a superb way to make them even more tastier

By: jenn

jenn — Mon, 01 Dec 2008 17:59:33 +0000

This looks like an awesome way to prepare Fuyu persimmons.

I just have one request – please don’t perpetuate the myth that Hachiyas are the “astringent” variety. They only make your mouth pucker if you eat them when they are unripe – otherwise, they are like water balloons of sugar water! (sez the woman who has to go deal with 40# of ripe Hachiyas tonight)

Sorry Jenn. Didn’t mean to “perpetuate the myth.” Our evilness sneaks out from time to time. Of course Hachiyas, among many others, (there are over 800 varieties of persimmons grown in Japan, ain’t that cool!) aren’t astringent when fully ripe. Thank you for clarifying that for everyone.

We never mentioned the Hachiyas variety in the post, nor did we say that they were the “astringent” variety. We only described one variety, the fuyu, as “non-astringent” . For this recipe we needed the persimmons that were sweet when still hard, and we figured the best and least wordy way to describe it would be “non-astringent” since that seems to be the common term in our gardening and foodie circles. I guess we’ll have to come up with something more clever next time.

Oh, here is our ode to both the fuyu and hachiya persimmons. http://whiteonricecouple.com/blog/2007/10/pure-persimmon/

Thanks again. Good luck with that 40 lbs. T & D of White on Rice Couple.

By: Chez US

Chez US — Mon, 01 Dec 2008 02:37:11 +0000

This looks fantastic and sounds fantastic as well! I am always looking for something new to do with persimmons and this is perfect!!! Cannot wait to try it out and I have some great cinnamon to use with it!

By: desiree@lookiloos.com

desiree@lookiloos.com — Sun, 30 Nov 2008 03:45:01 +0000

WOW! I’m always looking for persimmon recipes. This looks wonderful. If I just didn’t have a whole truck load of people over I’d be planning my next party. Need to recover and then I’m using this recipe. Thanks so much for sharing!

By: Tuty

Tuty — Wed, 26 Nov 2008 05:57:44 +0000

OMG… you made me drool..LOL.
Thank you for sharing this ingenious recipe.
Cheers and have a wonderful Thanksgiving weekend.

By: Brooke

Brooke — Tue, 25 Nov 2008 23:36:59 +0000

For someone that doesn’t crave or necessarily enjoy a hard persimmon, I became a believer when I tasted them poached!!! What an incredible dish. And so ingenious (like you both)! Thanks for the tasty dessert and wonderful recipe!