Hi gang,
A neighbour has given a bag of persimmons. She says this particular
variety does not ripen to the sweet soft pulp of others, and that it
stays crisp like an apple.
Has anyone cooked this variety? I am thinking maybe they could be
poached in a vanilla syrup and that the skins would slip off. Would
this work?
I googled on this ng and found a long thread on cooking the more common
variety but none on this one.
TIA
Bronwyn
Oz