Persimmons come for a short time in this fall-winter season. I discovered persimmons about 3-4 years ago. I had never eaten them before that. I immediately fell in love with the fruit. It is almost crunchy like an apple, but sweet like a cross between an apple and a pear. I love the pretty color of persimmons. There are 2 types of persimmons : Fuyu and Hachiya. The fuyu variety is great to simply munch on, they have a nice crunch to them. They are rounder from the sides, and flatter from the top, almost look like the mini pumpkins. The Hachiya kind are perfect for baking and they are super sweet, they smell sweet too! 🙂 The hachiya looks like an inverted teardrop.
I go to the Sunday farmer’s market every weekend, and there is one particular vendor who has the best persimmons. I see him for 2-3 months in the entire year. He sells simply persimmons and pomegranates. He gave me the best tip! To ripen the hachiya variety for the pulp, put them in a bag with one apple, and store in a cool dark place. It will ripen in 3 days! The trick works like magic! I love baking with the persimmon pulp. I have made cakes, tea loaves, and I even put it in waffles.
I am so excited to partner with Sur La Table, to bring to you these beautiful, and extremely flavorful Persimmon Spiced Waffles! I have been shopping at Sur La Table, ever since I knew about the store. I have always admired the baking section especially, and I go a bit crazy during the holiday season. So it was an exciting opportunity when they asked me to choose a bunch of stuff from the store, that I could feature in my recipes, that I am developing for the Sur La Table website! The All Clad Waffle Maker is simply beautiful, and I find it extremely useful since I can make 4 waffles at one go, instead of one waffle at a time as my previous waffle maker. It browns and crisps up the waffle beautifully and it is non-stick as well, so cleaning is a breeze! My kid are hungry little creatures, and they get so cranky when they have to wait for the waffles one at a time for breakfast! This waffle maker helps me with just THAT!
Let’s talk about these waffles NOW! If you want a warm, wintry, fuzzy breakfast with some beautiful seasonal produce, you got to make these waffles! I use the pulp of a Hachiya Persimmon in the batter, along with warm winter spices like cinnamon, ginger, nutmeg. You can put small pieces of the fuyu variety in the batter, but I wanted to leave it plain. The batter is so flavorful that the waffle tastes amazing right out of the waffle maker, without even sweetening it or with any toppings!
I added Fuyu Persimmon slices, pomegranate arils and toasted pecans as toppings on these waffles, along with maple syrup and a drizzle of powdered sugar is a MUST! These waffles were a HUGE hit for all of us for breakfast, and will be our breakfast every weekend till the Hachiya Persimmons are out of season! SOOO GOOD!
I hope you get to try these delicious waffles while the persimmons last! If you do try this recipe, please do not forget to tag #thejamlab and/or leave a comment on this blog post!
Hope you all are having a lovely December, gearing up for Christmas! Have you started your Christmas shopping as yet? I am a procrastinator, mainly because I have a lot on my plate right now that I am trying to finish! So I will do my Christmas shopping probably a week before Christmas! I have a few projects that I am working on which I am very excited about and really excited to share with you.
Enjoy with your family and friends, hug and kiss your loved ones, and enjoy this wonderful time of the year.
Much love,
XO
Amisha
Ingredients
- 2 cups all purpose flour
- ½ cup almond flour
- 1 cup ripened Hachiya Persimmon puree (pulp removed and strained)
- 2 tsp orange zest
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger powder
- ½ cup granulated sugar
- 2 cups almond milk(can be substituted for whole milk) – room temperature
- 2 eggs separated(separate yolk from egg white)
- 2 tsp vanilla extract
- 1 stick(8 tbsp) melted unsalted butter
- Toppings:
- 2 Persimmons thinly sliced
- Pomegranate arils from one pomegranate
- 1 cup toasted pecans
- Maple syrup
- Powdered sugar for garnish
Instructions
- In a large mixing bowl, add in the all purpose flour, almond flour, baking powder, sugar, salt, cinnamon, nutmeg, ginger. Whisk it to mix.
- In a small mixing bowl, add in the almond milk, melted butter, egg yolk, vanilla extract, persimmon puree and whisk to blend well until smooth. Add the wet mixture to dry mixture and whisk until well blended.
- In a large mixing bowl, with a hand mixer, whisk the egg whites until foamy and fluffy for 2 minutes. Gently fold the egg white fluff with the batter, until it is all blended. Let it sit for 15 minutes before making the waffles.
- Heat the waffle maker, following the manufacturer’s instructions. Put in the batter in waffle maker. I put about ½ cup for each waffle in the All Clad Waffle Maker(makes 4 sqaures).
- Plate it, pour maple syrup over it, add in the desired toppings. Sprinkle powdered sugar cause it is a MUST!
- TIP: To ripen the Hachiya persimmons faster, put the persimmon along with an apple in a brown bag or plastic bag, and let it sit in a cool dark place for 3 days. It will ripen in 3 days!
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