This recipe, from SAVEUR senior editor Karen Shimizu, appeared in our 2012 Cookie Advent Calendar. Karen says: "My dear friend and step-mom, Mary Hirsch of Portland, Oregon, makes these fruit bars for the holidays each December. Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, they're a wonderful celebration of late-fall fruits."
- Unsalted butter, for greasing pan
- 1 3⁄4 cups flour, plus more for pan
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- 1⁄2 tsp. ground cloves
- 1 cup pureed persimmon pulp
- 2 tbsp. plus 1 1/2 tsp. fresh lemon juice
- 1 tsp. baking soda
- 1 cup sugar
- 1 cup finely chopped dates
- 1⁄2 cup vegetable oil
- 1 egg
- 1 cup confectioners' sugar, sifted
Heat oven to 350°. Grease and flour a 10" x 15" x 1" jelly roll pan; set aside. Whisk together flour, cinnamon, nutmeg, salt, and cloves in a bowl; set aside. Whisk together persimmon pulp, 1 1⁄2 tsp. lemon juice, and baking soda in another bowl; set aside. Whisk together sugar, dates, oil, and egg in a large bowl; add dry ingredients and persimmon mixture, and stir until just combined. Pour into prepared pan, and smooth top with a rubber spatula; bake until lightly browned, about 25 minutes.
Meanwhile, make a glaze by whisking together remaining lemon juice and confectioners' sugar in a bowl until smooth. Let cookie sheet cool for 5 minutes and then pour glaze over warm cookie sheet, spreading it evenly over the top with a rubber spatula. Let cool to harden glaze, and then cut into finger-sized bars.