1 cup persimmon puree (see below)
1-1/2 teaspoons lemon juice
1 teaspoon baking soda
1 cup sugar
1/2 cup salad oil
1-1/2 cups pitted dates, finely snipped
1-3/4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts or pecans
Lemon glaze (recipe below)
For persimmon puree, cut fruit in
half and scoop out pulp. Discard skin, seeds and stem. In a blender
or food processor, blend pulp until smooth (youll probably
need 3-4 medium size persimmons for 1 cup puree. For each cup of
puree, thoroughly stir in 1-1/2 teaspoons lemon juice. To store,
freeze in 1-cup batches in freezer-proof containers.
To 1 cup persimmon puree add baking
soda; set aside. In a large bowl, lightly beat egg, then stir in
sugar, oil and dates.
In another bowl, stir together flour,
salt, cinnamon, nutmeg and cloves; add to date mixture alternately
with persimmon mixture, stirring only until blended. Stir in nuts.
Spread batter evenly in a lightly greased, flour-dusted 10-by-15-inch
rimmed baking pan. Bake at 350 degrees for 25 minutes or until top
is lightly browned and toothpick inserted in center comes out clean.
Lemon Glaze: In a small bowl,
stir together 1 cup powdered sugar and 2 tablespoons lemon juice
until smooth. Spread over warm bars and serve.