PERSIMMONS

Autumn means that the persimmons are ripening and their bright orange colour ensures that only do they please the taste buds, but also the eyes. Some people do not like eating these. What about you? Are you a persimmon eater or a persimmon hater?

Here is a recipe for persimmon paste if you are a liker:

Persimmon Paste
Ingredients
Vegetable oil, to grease
1kg just ripe persimmons, peeled, deseeded, coarsely chopped
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) water
440g (2 cups) sugar

Method
Brush an 18cm square cake pan with oil to lightly grease. Line base and 2 sides with non-stick baking paper, allowing it to overhang sides.
Place the persimmons in a large heavy-based saucepan with the lemon juice and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes or until persimmons are soft.
Set aside for 10-15 minutes to cool slightly. Place persimmon mixture in the bowl of a food processor and process until smooth. Return to the pan with the sugar and stir over medium-low heat for 2-3 minutes or until the sugar dissolves. Cook uncovered, stirring occasionally, for 50 minutes or until the mixture thickens and stays separated for a few seconds when you drag a spoon through the centre or until temperature reaches 105°C on a sugar thermometer.
Pour the mixture into the lined pan. Set aside for 1 hour or until firm. Cut into pieces to serve.

This post is part of the Friday Photo Journal,
and also part of the Food Friday meme,
and also part of the Orange you Glad It's Friday meme.