Saturday, January 3, 2015

It's been too long: Persimmon and pear cobbler.

Hi everyone!
I'm sorry it's been over a year since I've written on this blog. This past year has been utter shit and I dropped out of a lot of things.

My favorite vegan Lager for $12.99!!

I have a lot of cooking experiments I've been doing and plan on listing them, at least one weekly, as I progress back into regular food blogging.

I also have a lot of food reviews and snacks I want to list and tell you all about. So stay tuned for those, prices will always be included.

As for what I've been doing recently, I've taken up a love of persimmons.
I think they are just delicious. Not too sweet, but rich enough to be satisfying. I like to wait until they are over ripe then I can cut them and scoop them with a spoon. Yumm.

There is a farmer's market a block from e and on Sunday's I go there for produce.
I was getting a CSA for a while but had to stop it because of finances. I want to start it back up so let's hope that will happen sooner than later.

The persimmons at the market are super cheap compared to the $2 each at the grocery.
I buy them and just wait, sometimes over two months, for them to get good and over ripe. I'm patient.

These persimmons were almost too ripe, but they scooped out nice.

The ingredients for this cobbler were sparse: some persimmons, some cinnamon, a Korean pear. Let's talk about those. I'm not a big fruit person, and I thought the crunch of a firmer pear would be a nice texture enhancement. turns out I'm not a big fan of them compared to other pears. They are mostly water, almost flavorless, and too expensive (3 for $5) to justify getting again. But I used them, but this was a good experiment.

I made my 1 cup flour, 1/2 cut earth balance, and 1/4 cup water pie crust for the base of the cobbler. Added sugar, candied ginger pieces, some corn starch and flour for thickener and poured the mixture into a braking pan. I cooked it for about 50 minutes and it firmed up nicely. The taste was nice, but needs adjustment. I want to add more cinnamon and powdered ginger next time. I also plan on puréed the ingredients and making it more like a pumpkin pie texture. I think that would translate well.

Look it that texture. It would total benefit being puréed. 

In any account, I am so going to make this again when I get more persimmons. Which I hope will be soon :) Okay, that's it for now. I promise I am going to post at  lead once a week. I've missed it.

Until next time!!!

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