- Prep time
- 10 minutes, plus 1½ hours drying time PT0.16666666666667M
- Cook time
- 20–30 minutes PT30M
- 1 cup
This easy-to-make fall treat is the perfect combination of cinnamon spice and sweet persimmons. Be careful, it's addictive once you get started!
- 1½ cups sugar, divided
- 1 cup water
- 1 cinnamon stick
- 4 Fuyu Persimmons, peeled and sliced in ⅛-inch rings
Combine 1 cup sugar, water and the cinnamon stick in a shallow saucepan. Over medium heat, bring to a simmer. Add the persimmon slices one at a time. Gently press into the syrup and cook until the persimmons turn partly translucent, 20–30 minutes.
With a fork or slotted spoon, remove the persimmons from the syrup, drain well and place in a single layer on a parchment-lined baking sheet. Let dry in a warm place for 1 hour.
Leave whole or cut the persimmons into strips or wedges, then toss with the remaining sugar to coat. Spread on a clean baking sheet and let dry another 30 minutes.
Store in an airtight container for 3–4 weeks.