I have many friends showering me with that wonderful orange fruit Caci, which I enjoy eating, but need some ideas of what else to do other than a marmalade??? I ripen them with an apple in a bag, but now there are many ripening on their own together-any ideas???

Go do some surfing on the net..in Italian it is cachi.
They are persimmons!
Italy has two kinds, one is hard like an apple and the other is soft.
I love they way the look here like christmas decorations on the naked branches of the trees now.
I just like to eat them with a spoon, my mom makes a persimmon pudding, but it is too sweet for me!

Judy
Divina Cucina Florence
Everyone should try being Italian at least once a day!!

Thanx for reply-that is how I eat them , too, and I agree with you about their beauty. I have photographed many trees. Will see what the net says.

In Italy they are ususally pureed and then used as a sauce or folded into whipped cream for a semifreddo or a mousse.
SO if you just make a light puree with sugar and lemon, I am sure you can freeze or bootle it to save it for another time!

Judy
Divina Cucina Florence
Everyone should try being Italian at least once a day!!

I found a website www.italianfood.about.com that has lots of cachi/persimmon recipes and there is The Persimmon Cookbook there with lots of recipes given , so if you are a lover of this fruit-you will want to check this out. Enjoy!

Just made some cookies from that website with cachi, raisins and nuts ++, and they are delicious-kind of like a carrot cake taste in a cookie. Will try the loaf bread and pudding as more ripen. Putting them in a bag with an apple does just the right amount as I need or want them! I will have to get more at this rate!

I made persimmon liqueur last fall. Ingredients: Persimmons, brandy, vodka, sugar, cinnamon, lemon. It turned out too sweet for my taste. So next time I am going to cut the sugar syrup in half and use glycerin to thicken.

Deborah Horn
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Marketing Solutions for Health Care

You can slice the hard-cachi and dry the slices in a oven.

Carlo's Apartments in Florence

I was thinking about this the other day.. what about making a barbeque sauce? like they do with papaya..take the puree and cook it down with some brown sugar, vinegar,salt and chili!!! then bottle it

Judy
Divina Cucina

Florence
Everyone should try being Italian at least once a day!!

quote:

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Originally posted by Diva:
I was thinking about this the other day.. what about making a barbeque sauce? like they do with papaya..take the puree and cook it down with some brown sugar, vinegar,salt and chili!!! then bottle it

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YUMMMMM !!

Deborah Horn
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Marketing Solutions for Health Care

Judy, your BBQ sauce made me think of salsa. If the texture of these are firmer than the Hachiya we usually have here in the States (at least in the Midwest they're the usual variety), they could hold up to the vinegar and dicing.

How about jam or chutney?

A sort of salsa.
By weight, equal parts chopped radish, chopped red onion, and chopped persimmon. I know that they don't "chop", really, but just "smite him into gobbets," as an old cookbook once said. A little olive oil, salt, pepper. A hot chili pepper, pretty much to taste. Let sit. Great with grilled meat. I make this with mangos, and I tried it once with persimmons and it was pretty good.
Yrs, Robert

Made the cookies-delicious and now just made a wonderful Cachi loaf with nuts-similar to a carrot loaf or zucchini bread-but this recipe called for 1 c cachi pulp + 1/2 c chopped so it was quite heavy and wonderful. On to Cachi cake next. Was also told by a neighbor to take ripened cachi pulp and freeze for later use in baking and it holds up well.