+
0 (0)

Category: Desserts

Hachiya Persimmon Bars

Howard Nakae specializes in growing the rare Hyakume persimmon, but he also has a few gnarled Hachiya trees in his orchard, which he thinks were planted almost 100 years ago. This recipe is from his first wife, Spring, as redacted ... Read more

Total time: 1 hour | Makes 18 bars
  • 2 cups sieved pulp from ripe Hachiya persimmons (about 3 persimmons)
  • 1 teaspoon baking soda
  • 1 cup brown sugar, packed
  • 1/2 cup oil
  • 1 egg
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup raisins
  • Powdered sugar, for dusting
  • Walnut pieces, for garnish

Step 1Place pulp in large mixing bowl and sprinkle with baking soda.

Step 2Add sugar, oil, egg, flour, cinnamon, cloves, nutmeg, salt, walnuts and raisins and mix well.

Step 3Place batter in greased 13x9-inch baking pan. Bake at 350 degrees until toothpick inserted in center of bars comes out clean, 35 to 40 minutes. Dust with powered sugar. Cut into bars when cool. Garnish each bar with walnut piece.

Each bar:
232 calories; 141 mg sodium; 14 mg cholesterol; 11 grams fat; 32 grams carbohydrates; 3 grams protein; 1.35 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Caramel banana bread pudding
Sticky rice with mangoes
Hazelnut-chocolate Linzer cookies
German chocolate cake as pudding