We are three sisters united in our search for the divine - in food, libation, literature, art, and nature. This blog will capture the true, sometimes decadent, at times humorous, and every so often transcendent adventures of the Salvation Sisters.

Sunday, December 19, 2010

Dried Persimmon Flowers

by Michelle

Dried Persimmon Flowers

   We snagged this idea from the pages of Martha Stewart Living. Use the slices to decorate Auntie Dick's Steamed Persimmon Pudding or a cheese appetizer such as Baked Bried with Candied Nuts and Dried Fruits.

4-6 firm Fuyu persimmons, stemmed and cut crosswise into 1/4-inch-thick slices

1. Preheat oven to 350 degrees.
2. Line two baking sheets with aluminum foil and then cover with wire racks. Place the slices in a single layer on each rack. Bake for about 1-1/2 to 2 hours until the edges begin to curl and the persimmons are still orange. If you bake too long, the slices will begin to turn brown. Cool. Use immediately or store in a covered container at room temperature for up to 2 days.

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