Astringent persimmons can be used as a purée, in baking biscuits, cakes, breads, puddings, tarts, and in sauces. My perennial favourite is a simple tart of sour cream pastry topped with mascarpone, or crème fraiche and ripe persimmon pulp. Or you might like to give this weekend’s pancakes a new twist? -MB. Recipe: Quinoa Pancakes with Persimmon
