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Persimmon
Puree: You'll need fully ripe pointed-tip persimmons--pulp
should be soft and jelly like. Cut fruits in half
and scoop out pulp with a spoon. Discard skin,
seeds, and stem. In a blender or food processor,
whirl pulp, a portion at a time, until smooth
(you'll need 2 or 3 med. size persimmons for 1
cup puree). For each cup puree, thoroughly stir
in 1-1/2 tsp. lemon juice. To store, freeze in
1-cup batches in rigid containers; thaw, covered,
at room temperature.
Prepare persimmon puree; measure out 1 cup and
stir in baking soda. Set aside. In a large bowl,
lightly beat egg; then stir in sugar, oil, and
dates.
In
another bowl, stir together flour, salt, cinnamon,
nutmeg, and cloves; add to date mixture alternately
with persimmon mixture, stirring just until blended.
Stir in walnuts. Spread batter evenly in a lightly
greased, flour-dusted 10 by 15-inch rimmed baking
pan. Bake in a 350 degrees F oven for 25 minutes
or until top is lightly browned and a pick inserted
in center comes out clean.
Let
cool in pan on a rack for 5 minutes.
Prepare
Lemon Glaze: In a small bowl, stir together 1
cup powdered sugar and 2 tbs. lemon juice until
smooth. Spread over cookies. Let cool completely;
then cut into 2 by 2-1/2 inch bars. Store covered.
Makes 2-1/2 dozen.
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