I've always been fascinated by persimmons, perhaps because I didn't grow up with them. I love their fleshy, floral vibe but I still haven't quite mastered how to make them shine. Have you? Do share, please?
Subscribe to:
Post Comments (Atom)
- Sarah Copeland
- New York City, United States
- Sarah Copeland is the Food Director at Real Simple magazine and a consummate forager for edible adventures. Sarah's words and recipes have appeared in numerous national publications including Saveur, Health, Fitness, Shape, Real Simple, and Food Network Magazine. She is the author of The Newlywed Cookbook {Chronicle Books}, and a passionate writer, cook and urban gardener. Sarah thrives on homegrown veggies, stinky cheese and chocolate cake. She lives in New York City with her husband and their delicious baby girl.
Apture
LinkWithin
2 comments:
I HAVE! I made a persimmon pudding. I didn't eat it :( i gave it as a gift but they said it was yummy
http://www.davidlebovitz.com/2005/11/persimmon-bread/
This is my fav way to use them!!! I soaked the raisins in bourbon :)
Post a Comment