I was recently gifted with a bag of ripe persimmons. I got busy and pureed them in the food processor, and froze the pulp in Ziploc bags. So now Grandma's persimmon cookies can be made any time I get the urge for them. I did take some of the pulp and made these persimmon bars, I wanted to try something different. They were very good, especially with the lemon-sugar glaze. California is finally getting some rain. Everything is soaked and flooded. It's the perfect time to enjoy a cup of tea and a little sweet, with a fire to warm things up. These persimmon bars were just perfect for this!
The recipe calls for chopped dates. I had none in my pantry and I'm not a big date fan. I substituted dried cranberries. 'Tis the season, right?!!
Lemon-Glazed Persimmon Bars
1 3/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1 cup pureed persimmon pulp
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 cup sugar
1 cup finely chopped dates
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 cup confectioners' sugar, sifted
Heat oven to 350 degrees. Grease and flour (or use baking spray) a 10" x 15" x 1" jelly roll pan; set aside. Whisk together flour, cinnamon, nutmeg, salt, and cloves in a bowl; set aside. Whisk together persimmon pulp, lemon
juice, and baking soda in another bowl; set aside. Whisk together sugar, dates, oil, and egg in a large bowl; add dry ingredients and persimmon mixture, and stir until just combined. Pour into prepared pan, and smooth top with a rubber spatula; bake until lightly browned about 25 minutes.
Meanwhile, make a glaze by whisking together the lemon juice and confectioners' sugar in a bowl until smooth. Let cookie sheet cool for 5 minutes and then pour glaze over warm cookie sheet, spreading it evenly over the top with a rubber spatula. Let cool to harden glaze, and then cut into finger-sized bars.