1 cup persimmon puree (see below)
1-1/2 teaspoons lemon juice
1 teaspoon baking soda
1 egg
1 cup sugar
1/2 cup salad oil
1-1/2 cups pitted dates, finely snipped
1-3/4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts or pecans
Lemon glaze (recipe below)

For persimmon puree, cut fruit in half and scoop out pulp. Discard skin, seeds and stem. In a blender or food processor, blend pulp until smooth (you’ll probably need 3-4 medium size persimmons for 1 cup puree. For each cup of puree, thoroughly stir in 1-1/2 teaspoons lemon juice. To store, freeze in 1-cup batches in freezer-proof containers.
To 1 cup persimmon puree add baking soda; set aside. In a large bowl, lightly beat egg, then stir in sugar, oil and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg and cloves; add to date mixture alternately with persimmon mixture, stirring only until blended. Stir in nuts. Spread batter evenly in a lightly greased, flour-dusted 10-by-15-inch rimmed baking pan. Bake at 350 degrees for 25 minutes or until top is lightly browned and toothpick inserted in center comes out clean.
Lemon Glaze: In a small bowl, stir together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Spread over warm bars and serve.

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