Sugared Persimmons
 
Makes about 30 sugared persimmons
Ingredients
  • ¼ cup (60 grams) plus 1 tablespoon
  • (15 grams) water, divided
  • ½ teaspoon (3.5 grams) honey
  • 2 Fuyu persimmons (290 grams), sliced
  • ⅛ inch thick
  • ¾ cup (150 grams) granulated sugar, divided
Instructions
  1. Preheat oven to 250°F (130°C). Line 2 baking sheets with nonstick baking mats.
  2. In a small microwave-safe bowl, combine 1 tablespoon (15 grams) water and honey. Heat on high until honey is dissolved, about 15 seconds.
  3. Place sliced persimmons on prepared pans. Using a pastry brush, lightly brush persimmon slices with honey water.
  4. Bake for 15 minutes. Turn persimmon slices, and bake until dry to the touch, 10 to 15 minutes more. Let cool completely.
  5. In a small saucepan, combine ¼ cup (50 grams) sugar and remaining ¼ cup (60 grams) water. Cook over medium heat, stirring occasionally, until sugar is dissolved. Let cool completely.
  6. Using a pastry brush, brush both sides of dried persimmon slices with sugar syrup; immediately toss in remaining ½ cup (100 grams) sugar. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cinnamon-persimmon-cake/