Lemon-Glazed Persimmon Bars

Name: Lemon-Glazed Persimmon Bars
Yield: Makes 8 to 12 bars
Ingredients: 1 teaspoon kosher or sea salt; 1 teaspoon kosher or sea salt; 1 cup sugar; 1 large egg; 1 cup Hachiya persimmon pulp; 1¾ cups sifted all-purpose flour, plus additional for the jelly-roll pan; ½ cup vegetable oil, plus additional for the jelly-roll pan; ¾ cup coarsely chopped dates or raisins; ¾ cup coarsely chopped dates or raisins; ¾ cup chopped walnuts, almonds, or other nuts; ¾ cup chopped walnuts, almonds, or other nuts; 1 teaspoon ground cinnamon; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground cloves or ground ginger, or a combination; ½ teaspoon ground cloves or ground ginger, or a combination; Lemon Glaze (recipe follows)

Preparation info

Makes
8 to 12
bars

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

In the fall, when persimmons are ripe, this is one of my favorite desserts. I often serve the bars warm, with a scoop of homemade ice cream.

Ingredients

½ cup vegetable oil, plus additional for the jelly-roll pan
1¾ cups sifted all-purpose flour, plus additional for the jelly-roll pan

Dessert
ice cream
Vegetarian

Method

Preheat the oven to 350°F. Lightly oil and flour a jelly-roll pan.

In a medium bowl, mix the persimmon pulp with a beater or whisk until smooth. In another medium bowl, beat the egg lightly. Add the sugar and ½