1. Forums
  3. Random
Post Reply

[TCF October] Pear-simmon pie and Pers-innamon chips

[TCF October] Pear-simmon pie and Pers-innamon chips
0
Nekohime
14 years ago
One of my favorite things about fall is that it is persimmon season. Pumpkins? FUCK THEM. Persimmons are where it's at! Their genus name, Diospyros, means fruit of the gods. BEAT THAT, LOWLY PUMPKIN.

For these recipes, I use the Fuyu variety of persimmon (fuyu kaki). These are the small, squat persimmons that look like orange tomatoes but are hard, like apples. They taste absolutely divine raw, and I'll happily eat them as is, peel and all, but I also like putting them in salads. However, since this is a COOKING contest and not a "slice fruits and veggies up and eat them" contest, I had to figure out a way how to cook these godly fruits. I almost didn't want to cook them because they're just so good raw, but hell, I don't like pumpkins or yams so much.

So, I decided to make two things today, a Pear-simmon pie and Pers-innamon chips. LET'S GET ALL HYPHENATED UP IN HERE. Both are super easy recipes that really bring out the fuyu persimmon flavors.

Pers-innamon chips

Spoiler:
Ingredients:
Fuyu Persimons
cinnamon sugar

Directions:
Cut the fuyu crosswise into very thin strips. You can peel them beforehand, but I don't. The skin is extra fiber and we all need extra fiber in our diets. Also, take a moment to admire the star pattern that you get when you cut into a fuyu kaki...

DSCN0457.JPGFrom TCF October
DAT STAR PATTERN. So darn pretty!

Lay them out on a baking sheet, sprinkle them with the cinnamon sugar, and toast in the oven at 425°F until they are crisp, about 10min (but it may take longer).

DSCN0456.JPGFrom TCF October


Pear-simmon pie
Spoiler:
Ingredients:
Pie Crust
1 cups flour
couple of dashes salt
1 tsp sugar
1/2 cup solid vegetable shortening
1/4 cup ice water

Filling
1 tablespoon butter
2 bartlett pears
1 large-ish fuyu persimmon
1/2 cup white sugar
1/4 cup cognac (or brandy, or Gran Mariner, if you have it)
2 tbsp apple cider vinegar
1 generous pinch cinnamon
2 tablespoons cornstarch
1/2 cup cold water

Directions:

1) In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.

2)Slowly add the ice water and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes.

3) Preheat the oven to 425°F. Peel and dice the pears and persimmon into 1cm cubes.

4) In a sauce pan, over high heat combine the pears, persimmons, sugar, cinnamon, cognac, and apple cider. Bring the mixture to a boil.

DSCN0450.JPGFrom TCF October
I cook with expensive cognac, lololol.


5) Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes.

6) Roll out half your dough and place it in the buttered ramekin, making sure to leave a bit over the lip. Spoon the mixture into the bottom half of the pie crust.

DSCN0454.JPGFrom TCF October

7) Roll out the rest of your dough and gently cover each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Crimp the edges with a fork, and make slits in the center of the pie to vent it (pi-shaped slits optional, but recommended for maximum nerdiness). Bake for 10 to 15 minutes at 425°F or until golden brown.

DSCN0468.JPGFrom TCF October

DSCN0470.JPGFrom TCF October





0
lastmousestanding
14 years ago
persimmons! thats what they are called. My mother just to love them and we were lucky if we could steal one from her. I had completely forgotten about them.

Looks really nice though - what do the chips taste like?

Wouldnt be surprised if this won tbh

looks really nice too - the presentation got that homely vibe to it

also where would you buy persimmons? Do they have a season? I dunno - Im hopeless at stuff like that...
0
Nekohime
14 years ago
I'm the same as your mom...the persimmons are all mine!!!!

The chips are indescribable. The caramelized cinnamon sugar makes them sweet and crisp, but they still retain that wonderful persimmon flavor. My roommate who doesn't like persimmons tried some and liked it. The pie was a bit too pear-y for me, and if I'd do it again, I'd do two persimmons and one pear instead. Even so, the bits of persimmon added crunch and flavor, since they tend to hold their shape longer when cooked.

I didn't buy my persimmons--my dad's friend has a rather prolific tree and I always get some around this time. Persimmons are a fall fruit though, and, at least here in California, they're everywhere right now.
0
lastmousestanding
14 years ago
Dammit Neko!

you got me wanting to make this and I have very limited funds. My tastebuds yearn for more as I eat my pasta...

Bad cat, making tasty things... bad cat indeed!
0
Neruku
14 years ago
O_o this looks sooo good! I like kaki a lot, I never cooked it tho...got to try that
  1. Forums
  3. Random
Post Reply