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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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candied and whole persimmon

Candied Persimmon

Prep time:
10 minutes + 1½ hours drying time
Cook time:
20-30 minutes
Yield:
1 cup
Difficulty:
1 out of 5

This easy-to-make fall treat is the perfect combination of cinnamon spice and sweet persimmons. Be careful, it's addictive once you get started!

Ingredients

  • 1½ cups sugar
  • 1 cup water
  • 1 cinnamon stick
  • 4 Fuyu Persimmons, peeled and sliced in ⅛-inch rings

Preparation

Combine 1 cup sugar, water and the cinnamon stick in a shallow saucepan. Over medium heat, bring to a simmer. Add the persimmon slices one at a time. Gently press into the syrup and cook until the persimmons turn partly translucent, 20-30 minutes.

With a fork or slotted spoon, remove the persimmons from the syrup, drain well and place in a single layer on a parchment-lined baking sheet. Let dry in a warm place for 1 hour.

Leave whole or cut the persimmons into strips or wedges, then toss with the remaining sugar to coat. Spread on a clean baking sheet and let dry another 30 minutes.

Store in an airtight container for 3-4 weeks.

  • candied and whole persimmon