Friday, February 5, 2010

stuffed dried persimmons (2)



I once suggested this version of stuffed dried persimmons waay, waay back, as a short postscript to a post about dried persimmons stuffed with cream cheese and candied yuzu peel. But since I finally took some photos of the An & Walnuts version, I thought I'd post them to show you how easy and attractive it is.

Ingredients:
Dried persimmons (I used Ichida-gaki, a soft and gooey brand of dried persimmon from Nagano prefecture)
Shiro-an (white bean an)
Walnuts, chopped

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Directions:
1. Mix the walnuts and an together.
2. Gently remove the woody caps from each dried persimmon. Use a knife if you need to.
3. Press a finger through the hole where the cap used to be and gently create a cavity in the persimmon without breaking the outside skin.
4. Stuff the cavity with the an/walnut mixture, little by little till it is full.
5. Replace the woody caps over the holes, and dust the stuffed persimmons with granulated sugar.

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Serve with strong, unsweetened Japanese tea.