Persimmon Bars

Our new next-door neighbors have graciously given us a basket of persimmons from the back yard trees. When Candace lived there, we had no problem and could freely enjoy the kumquats, tangerines, grapefruit, lemons and the most delicious persimmons, both the crunchy Fuyu, the ready-to-eat variety, and the other ones you have let fully ripen, called Hachiya. You will end up with a horrible taste in your mouth if you eat them before they are ready. The most horrible taste ever, ugh, yuck. A lesson in patience that must be obeyed. The reward is enjoying these little persimmon bars, one good way to savor a marvelously flavorful and juicy fruit. I sent over a batch of persimmon bars to our new neighbors, paid my culinary insurance!

PERSIMMON BARS - adapted from MasterCook 9.0
makes 16 to 20 bars

3 large eggs
1 cup granulated sugar
1 1/2 cup fully ripe mashed persimmon pulp, Hachiya variety
1/2 cup chopped pecans
1 teaspoon vanilla
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon canola oil

Grease a 9"x13" glass baking pan, or use smaller rectangular pan for more dense bars. Preheat oven to 325 degrees F. In a medium bowl, combine salt, baking powder, soda, cinnamon, ginger, set aside. In mixer bowl fitted with paddle attachment, beat eggs, then gradually add sugar, till frothy. Add in persimmon pulp. With mixer set at low speed, add in flour mixture and combine. Add oil, vanilla, chopped nuts and blend. Do not overmix. Spread into greased pan and bake for about 30 to 35 minutes, turning pan halfway through baking time. Cool in pan slightly, then cut into bars. Dust tops with powdered sugar if desired.