2 ripe but firm pears
2 tablespoons sugar
Cinnamon to taste (I like just a little)
Seeds from 3 cardamom pods, ground
1 ripe but not too mushy hachiya type persimmon
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup old fashioned rolled oats
2 1/2 tablespoons butter
1/2 cup chopped walnuts
Quarter, core, and cut the pears into pieces. Toss the pears with the 2 tablespoons of sugar, cinnamon to taste, and the ground cardamom. Spread the fruit in a 4 cup gratin or other baking dish. Scoop the ripe persimmon flesh out of its skin, cut it into chunks, and scatter the chunks over the pears, be sure to plop any gooey bits in there as well. Make the topping: put the flour, sugar, and rolled oats into a bowl and toss together. Cut the butter into pieces and add to the bowl, rub into the dry ingredients with your fingers. Mix the walnuts into the topping and then scatter evenly over the fruit. Sprinkle very lightly with a bit more cinnamon. Bake in a preheated 350 F. oven for (here's where I'm starting to forget) about 1 hour, until the top is browned and the crisp is bubbling around the edges. Serve warm, and for an extra indulgence, pour a little cream over it. Makes about 3 servings.I think a crisp fuyu type persimmon would also be good, cut up and tossed with the pears and sugar.
About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!