Associação Paulista de Produtores de Caqui

Tips

Persimmon Pie

Ingredients:

Sauce

200gm (7oz) sugar

100gm (3.2oz) water

100gm (3.2oz) persimmon jam

Filling

600gm ( 21oz) whipped cream

400gm (14oz) persimmon jam

Jam

600gm (21oz) persimmon pulp

200gm (7oz) water

300gm (10.6oz) sugar

10gm (0.35oz) lemmon juice

Directions:

1. Grease a 20cm (8in diameter) removable botton pan and sprinkle sugar.
2. Place half of a sponge cake of about 150gm 2cm (5.3oz 0.8in) at the botton.
3. Pour the sauce on the cake.
4. Garnish the sides with some persimmon slices.
5. Put one part of the filling about (125gm 4.4oz).
6. Add some chopped persimmon to the filling.
7. Add another layer of the filling.
8. Place the remaing half of the sponge cake.
9. Finish with whipped cream.
10. Decorate it with persimmon jam and chocolate.

Makes:

	4 pies of 900gm (1.98lb)

Back

Sao Paulo State Persimmon Growers Association A.P.P.C Import Export Ltd.
Address: Av. Miguel Petrere, 701 - Sala C - (Zip Code) 18185-000 - Pilar do Sul - SP Brazil
Phone: 55-15-3278-3589 appckaki@appckaki.com