|Posted on November 10, 2014 at 12:55 AM|
Persimmons are the most beautiful fruit that appears during the months of October and November. Their window is short and their ripening patterns are a bit tricky, especially the Hachiya persimmon, which cannot be eaten until its soft like a balloon and ready to burst. Unlike the Fuyu persimmon variety, Hachiya are bitter and chalky on the tongue when eaten at their firm stage. But you can dehydrate the fruit and turn it into a sweet jewel. The Japanese have perfected the art of Hoshigaki, which I have written about and have done many workshops. This recipe is for the overripen ones that can be eaten with a spoon. It's gooy like a puree. Add a little agar and it firms up like jello. I like to serve this agar jelly with Okinawa brown sugar syrup. If you can't find this variety of sugar, just use dark brown sugar like Muscavado.
400 ml Hachiya Persimmon puree
4 grams of Agar Agar (Kanten Powder) - sold at Japanese markets
4 tbls cane sugar to taste
100 ml boiling water
Mint for garnish
1 cup Okinawa brown sugar (or dark brown sugar) or cane sugar
1 cup of water
Combine the agar agar powder and sugar in the boiling water and mix well. Add the puree or juice and continue mixing for a minute. Pour the mixture into a mold. Refrigerate.
To make the sauce, combine the brown sugar and water and bring to a boil. Then cook over low heat until half of the liquid is gone. Be careful not to burn the syrup. Let cool completely and refrigerate until the jelly is set. Serve with sauce.
Garnish the jelly with mint and serve.