Just as I was using up the last quince of the season, I got word that the persimmon tree at the Case Ranch Inn down the road in Forestville was spilling over with ripe persimmons! Before I knew it I had a large paper sack full!
There are two types of persimmons that are most common around here. These are the Fuyu variety of persimmons. Fuyu persimmons can be eaten while still firm. You don't have to wait until they're all mushy like those other persimmons. Seeds are minimal and the texture is similar to an apple only slightly less crisp. Simply peel the skin with a paring knife or vegetable peeler, slice and eat!
There are two types of persimmons that are most common around here. These are the Fuyu variety of persimmons. Fuyu persimmons can be eaten while still firm. You don't have to wait until they're all mushy like those other persimmons. Seeds are minimal and the texture is similar to an apple only slightly less crisp. Simply peel the skin with a paring knife or vegetable peeler, slice and eat!
Fuyu Persimmon Cobbler
Preheat oven to 350
Prep time: 15 min
Baking time: 50 - 60 min
1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 cup milk
1 tsp vanilla extract
4 tbs butter (melted)*
2 cups fuyu persimmon preserves*
This one is pretty simple. Place melted butter in bottom of a baking dish. Combine and whisk all of the dry ingredients in a bowl. Add the milk and vanilla to the dry ingredients and stir until smooth. Pour the batter into your buttered baking dish. Top with your fruit preserves and bake for about an hour. Allow the cobbler to cool or immediately place some in your favorite bowl and top with some vanilla ice cream. Enjoy!
*Notes
You can melt the butter in the baking dish while the oven heats up.
Please feel free to use whatever fruit you have on hand. Although nothing beats freshly-prepared fruit preserves, you could even used canned peaches, pears, cherries or whatever in a pinch.
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