Ingredients with Measurements:
- 10 dried persimmons
- 1 cup brown sugar
- 1 cup water
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- Large pot
- Baking sheet
- Parchment paper
- Food processor (optional)
Step-by-step instructions:
a. Preheat the oven to 200°F.
b. Line a baking sheet with parchment paper.
c. Cut off the stems of the dried persimmons and discard.
d. In a large pot, combine brown sugar, water, honey, cinnamon, ginger powder, and salt. Bring to a boil over medium-high heat.
e. Add the dried persimmons to the pot and reduce the heat to low. Simmer for 10 minutes, flipping the persimmons halfway through.
f. Remove the persimmons from the pot and place them on the prepared baking sheet.
g. Bake the persimmons in the preheated oven for 6-8 hours, or until they are dry and chewy.
h. If desired, chop the walnuts in a food processor and sprinkle over the dried persimmons before serving.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours
5. Temperature:
Bake at 200°F.
Serving size:
This recipe makes 10 servings.
Nutritional information:
Calories per serving: 170
Fat: 2g
Carbohydrates: 39g
Protein: 1g
Sodium: 60mg
Sugar: 33g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Maple syrup or agave nectar can be used instead of honey.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add 1/4 teaspoon of cardamom or nutmeg for a different flavor.
- Dip the dried persimmons in melted dark chocolate for a decadent treat.
- Roll the dried persimmons in shredded coconut before serving.
Tips and tricks:
- Make sure to flip the persimmons halfway through simmering to ensure even coating.
- Store the dried persimmons in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the dried persimmons in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Arrange the dried persimmons on a platter or in a bowl for a rustic presentation.
Garnishes:
Sprinkle chopped walnuts or shredded coconut over the dried persimmons.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This recipe does not require a side dish.
Troubleshooting advice:
- If the persimmons are not drying out in the oven, increase the temperature to 225°F and check every hour until they are dry and chewy.
- If the persimmons are too sticky, bake them for an additional hour.
Food safety advice:
Make sure to wash your hands and all equipment before preparing this recipe. Store the dried persimmons in an airtight container to prevent contamination.
Food history:
Gotgam-Jeong is a traditional Korean confection made from dried persimmons. It is often served during the autumn months when persimmons are in season.
Flavor profiles:
This recipe has a sweet and spicy flavor with hints of cinnamon and ginger.
Serving suggestions:
Serve the dried persimmons as a snack or dessert.
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Region: Korean