Persimmon Bars

These Persimmon Bars offer a unique twist on traditional fruit desserts, combining the deep, honeyed sweetness of ripe persimmons with the chewy texture of pitted dates. The batter is enriched with salad oil for a tender crumb and flavored with warm spices like cinnamon, nutmeg, and cloves. A simple lemon glaze adds a refreshing citrus contrast that cuts through the richness, making each bite balanced and satisfying. Perfect for autumn gatherings or as a comforting afternoon treat, these bars are easy to prepare using pantry staples.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 107

Dietary: Vegetarian

Description

These Persimmon Bars offer a unique twist on traditional fruit desserts, combining the deep, honeyed sweetness of ripe persimmons with the chewy texture of pitted dates. The batter is enriched with salad oil for a tender crumb and flavored with warm spices like cinnamon, nutmeg, and cloves. A simple lemon glaze adds a refreshing citrus contrast that cuts through the richness, making each bite balanced and satisfying. Perfect for autumn gatherings or as a comforting afternoon treat, these bars are easy to prepare using pantry staples.

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10 by 15-inch rimmed baking pan.
2
Prepare the persimmon puree if not already made: Cut fully ripe persimmons in half, scoop out the soft pulp, and discard skin, seeds, and stem. Blend pulp until smooth. Stir in 1 1/2 teaspoons lemon juice per cup of puree. Measure out 1 cup puree and stir in the baking soda. Set aside.
3
In a large bowl, lightly beat the egg. Stir in the sugar, salad oil, and finely snipped pitted dates.
4
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and ground cloves.
5
Add the dry ingredients to the date mixture alternately with the persimmon mixture, stirring just until blended. Do not overmix.
6
Stir in the chopped walnuts or pecans.
7
Spread the batter evenly into the prepared baking pan.
8
Bake for 25 minutes, or until the top is lightly browned and a pick inserted into the center comes out clean.
9
Let the bars cool in the pan on a wire rack for 5 minutes.
10
While the bars cool, prepare the lemon glaze: In a small bowl, stir together the powdered sugar and 2 tablespoons lemon juice until smooth.
11
Spread the lemon glaze evenly over the warm bars.
12
Allow the bars to cool completely before cutting into 2 by 2-1/2 inch bars.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 107kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.5g3%
Cholesterol 4.7mg2%
Sodium 18mg1%
Total Carbohydrate 21g8%
Dietary Fiber 1.3g6%
Sugars 19.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/persimmon-bars/