I have no idea what a persimmon was until I met Mei. Persimmons are a delicious and nutritious fruit with several health benefits. Here are some of the key benefits:
Nutrient-Rich: Persimmons are a good source of vitamins A, C, and E, as well as minerals like potassium, magnesium, and manganese. They also contain fiber, which is essential for digestive health.
Antioxidant Power: Persimmons are packed with antioxidants, including carotenoids, flavonoids, and phenolic compounds. These antioxidants help protect cells from damage caused by free radicals, reducing the risk of chronic diseases such as cancer and heart disease
She has a tree and gave me a bag of fruit. I dehydrated 12 trays. The small pieces that were to small for the dehydrator I saved. The container of saved persimmons I then made a puree, which I used in this recipe.
Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp kosher salt
1 tsp baking soda
1/2 tsp ground nutmeg
1 cup white granulated sugar
1/2 cup melted unsalted butter, cooled
2 extra large or large eggs, lightly beaten
1/3 cup spiced dark rum
1 cup persimmon puree
1 cup pecans
1 cup mixed raisins ( light and dark)
Directions:
Preheat oven to 350 degrees. Line muffin pan with large cupcake liners
Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well.
Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit. Mix the batter just until combined .
Pour the batter into the muffin liners and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.
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