Persimmon Gingerbread

• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see
• 1/3 cup molasses
• 3 large eggs
• 2 cups all-purpose flour (about 9 ounces)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup boiling water
• 1/3 cup chopped almonds, toasted
• Cooking spray
• 2 teaspoons powdered sugar

1. Preheat oven to 350u0b0.
2. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).
3. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Stir in almonds. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350u0b0 for 30 minutes. Cool 10 minutes in pan on a wire rack. Dust with powdered sugar. Cut into 12 squares.
4. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
5. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
6. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
7. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into the batter.

brown sugar, butter, puree, molasses, eggs, flour, ground ginger, baking soda, ground cinnamon, salt, ground nutmeg, ground cloves, boiling water, almonds, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/persimmon-gingerbread (may not work)