|Name:||Persimmon Bars||Contributor:||Steve Daggett|
|Key words:||persimmons, cookoff||Category:||Desserts|
|Ingredients:||Crumb Crust and Topping
1-3/4 c regular oats, uncooked
1-3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c firmly-packed brown sugar
1 c butter, softened
1/4 c sliced almond, chopped
16 oz peeled persimmon fruit
1 c water
1/2 c granulated sugar
1 Tbsp lemon juice
1 tsp vanilla
1 Tbsp maple sugar (or syrup)
2 Tbsp corn starch (dissolved in 1/4 c cold water)
|Preparation:||Combine first 6 ingredients in a medium bowl. Cut in butter with a fork until mixture resembles coarse meal. Reserve 1-1/2 c crumb mixture for topping. Firmly press the remaining mixture into a greased 13x9 inch pan using the base of a drinking glass.
Finely chop persimmons. Combine persimmon, water, and sugar in a saucepan. Bring to a boil; reduce heat, and simmer, stirring constantly until the fruit has softened and the mixture has began to jell.
Add vanilla and maple. Blend 1/2 of the mixture in a food processor and return to heat. Add the corn starch mixture. Cool, then spread persimmon filling over crumb mixture.
Add the chopped almonds to the reserved topping. Spread the topping
over the persimmon mixture. Lightly press the topping into the persimmon.
Bake at 350 degrees for 25 to 30 minutes. Cool and cut into bars.
|Notes:||Winner WetLeather 2006 Cook-Off - Persimmon Category|