Fresh Hachiya persimmons are used to make these delicious and moist bars. They are lightly sweetened with dates and orange and flavored with the warm fall spices of True Cinnamon, Nutmeg and Clove. Serve them warm or cooled, but don’t forget to top them with the orange glaze! They are so good, with the perfect flavors for a special autumn treat. You may want to double this recipe as they will go fast - enjoy!
Ingredients For The Bars:
1 3/4 cup All Purpose Flour
1 tsp True Cinnamon
1 tsp Nutmeg Powder
3/4 tsp Clove Powder
1 tsp salt
1 cup Persimmon pulp (Hachiya)
1 tsp baking soda
1 Tblspn orange juice
1 cup sugar
1 cup chopped dates (dusted with flour)
1 tsp orange extract
1 Tblspn orange zest
1/2 cup vegetable oil
1 egg
Ingredients & Directions For The Glaze:
Mix together the following with a whisk:
1 cup (sifted powdered sugar)
2 Tblspns orange juice
Directions For The Bars:
Preheat oven to 350 degrees. Spray and then line a jelly roll pan with parchment paper. Mix together the flour spices and salt. Set aside. Mix together the persimmon, orange juice, and baking soda. Set aside. Mix together the sugar, dates, oil, egg, orange zest, and orange extract. Add the dry mixture to the sugar mixture and then fold in the persimmon mixture (note: the persimmon mixture will be gelatin consistency). Spread the combined mixture into the prepared pan. Bake in the preheated oven for 25 minutes. Cool on a rack for 5 minutes and then top with the glaze. Cool completely and then slice into bars.
