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Baked Stuffed Persimmon

4 each persimmon

This recipe calls for the firm, small pumpkin looking Fuyu persimmon that most people are familiar with snacking on, or maybe sliced on top of salads. Here is an easy and deliciously rich dessert which may call for whipped cream or vanilla bean ice cream to garnish.

4 each persimmon

¾ cup oat flour (all purpose wheat flour will suffice)

¼ cup light brown sugar

¼ cup chopped pecans

¼ cup chopped dried cranberries

2 ginger snap cookies, pulverized

3 tbsp butter

1 tsp ground cinnamon

1 tsp salt


Heat oven to 350F.

Hollow each persimmon as you would an apple for baking. Lightly salt each persimmon and pre-bake them for 15 minutes. Allow to cool before stuffing. (Persimmons require more bake time than apples, and this is one way to help the process along without burning the filling.)

For the filling, mix together with a food processor or fork, flour, sugar, cinnamon and butter. Fold in the nuts, cookies and fruit.

Generously stuff each persimmon and place on baking sheet.


Bake at 350F until stuffing turns brown and persimmons starts to split (approx 45 minutes.) Allow to cool, but serve warm. (remember these are stuffed with butter and sugar which will be dangerously hot if not allowed enough cooling time before serving.)

Garnish with whipped cream or ice cream if you wish.


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