Persimmon Paste


The ingredient of Persimmon Paste

  • vegetable oil to grease
  • 1kg just ripe persimmons peeled deseeded harshly roughly chopped
  • 60ml 1 4 cup buoyant lemon juice
  • 60ml 1 4 cup water
  • 440g 2 cups sugar

The Instruction of persimmon paste

  • brush an 18cm square cake pan in imitation of oil to lightly grease line base and 2 sides following non stick baking paper allowing it to overhang sides
  • place the persimmons in a large heavy based saucepan next the lemon juice and water bring to the boil exceeding high heat edit heat to medium low and simmer covered for 15 minutes or until persimmons are soft
  • set aside for 10 15 minutes to cool slightly place persimmon merger in the bowl of a food processor and process until smooth return to the pan taking into account bearing in mind the sugar and stir up opinion higher than medium low heat for 2 3 minutes or until the sugar dissolves cook uncovered stirring occasionally for 50 minutes or until the join up thickens and stays estranged not speaking for a few seconds in imitation of you drag a spoon through the centre or until temperature reaches 105u00b0c roughly speaking a sugar thermometer
  • pour the blend into the lined pan set aside for 1 hour or until firm cut into pieces to serve

Nutritions of Persimmon Paste

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calories: nutritioninformation

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