California Poached Persimmons Recipe

• 6 x Hard-ripe fuyu persimmons, (about 1 1/2 pounds)
• 1/2 c. Dry white wine
• 3/4 c. Strained fresh orange
• 1/4 c. Sugar
• 1 tsp Chopped peeled fresh gingerroot
• 1/4 tsp Cinnamon

1. Stem and peel the persimmons, throw away any seeds, and cut each persimmon into 8 wedges.
2. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mix, covered, for 15 min, or possibly till the persimmons are tender.
3. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup till it is reduced to about 1/2 c., and pour it over the persimmons.
4. The persimmons may be served hot or possibly chilled over ice cream, rice pudding, or possibly bread pudding.
5. Yield: 2 1/2 c.
6. Notes:

persimmons, white wine, orange, sugar, gingerroot, cinnamon

Taken from cookeatshare.com/recipes/california-poached-persimmons-98017 (may not work)