Tag Archive for '18 Reasons'

Deep Dark Gingerbread Persimmon & Pear Cake – Give Me 18 Reasons


This year I had a bumper crop of persimmons – the variety in my yard is called ‘sweet pumpkin’ and they do look like adorable little pumpkins. That said, with SO MANY persimmons, I was eager to get baking in the kitchen. This variety takes quite a long time to ripen but I recently learned that if you take a few cut apple wedges and put them in a brown paper page along with your persimmons, this will expedite the process. In the event that too many ripen at the same time, once the fruit is ripe, the pulp can be removed and frozen for a later date. I find the pulp so sweet it tastes like jam. And jam goes beautifully with a big bowl of yogurt, fresh cut fruit and a splash of granola…but I digress.

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