Let’s be honest: I bought these persimmons because they look pretty. ¯_(ツ)_/¯ I’m a sucker for their beautiful orange color and have tried a few eaten raw like an apple in the past and found that I didn’t have a real opinion on them. Persimmons, to me, were pretty whatever. You already know I’m obsessed with my local grocery delivery service, Milk & Eggs, so as I was perusing their new items I immediately honed in on the stunning pumpkin-colored flesh of persimmon fruit and put some in my cart. Two days later, I was standing in my kitchen with a confused look on my face trying to decide how to make them. I wound up choosing several flavors that I thought would work well with the fruit and went to town. Here’s the recipe, bearing in mind that a little extra or a little less of any of these ingredients won’t hurt, so I’ve given loose directions on ingredient amounts. Candied Persimmons Ingredients 5 persimmons Vanilla bean ghee Cinnamon Vanilla extract Honey (I used orange blossom) Turbinado sugar Yogurt (I used vanilla cashewgurt) Directions Preheat oven to 375 degrees F. Line oven-safe glass dish in foil and add 5 […]