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2 November 2014

Whole wheat persimmon pie with caramel topping

"Fruit of the gods" from Latin. Japan's national fruit. It's all about persimmon. A cute orange fruit that is rich in vitamins A, B, C, a good source of fiber, antioxidants; contains such minerals as sodium, magnesium, calcium and iron. Are you still hesitating? No way. Because I'm introducing a healthy pie recipe. Especially good fro those who are fed up with usual apple pies and think they can't be surprised anymore... NO! I can surprise you. Believe me. Get ready to bake a miracle ;)

To turn bitterness into sweetness put the persimmon into freezer for about an hour and then let it thaw out at room temperature. You will get a sweet ripe soft fruit.

And here is the recipe itself.
2 persimmons
4 eggs
250 g whole wheat flour
1 tsp baking powder
10 tbsp ice cold water
2 tbsp brown sugar
1/2 cup milk
1 tbsp whisky
1/2 tsp cinnamon
1 tsp pumpkin pie spice
7 toffees
sprinkle of salt

The main part of the pie has to be put into the oven immediately after preparing. That will ensure that your pie will come up. Therefore you have to prepare everything in advance so that you don't find yourself stuck in the middle because you can't find a measure cup to measure flour ;) So preheat the oven to 180°C. Take your baking form and  its bottom with melted butter. Wash 2 nice autumn-colored persimmons and cut them into pieces. Make a persimmon layer at the bottom of the form and leave it aside.

Now we are ready to make a pie itself. It is an old recipe from my mother who got it from her mother and the good thing is that its unique. It can be baked with a wide range of fruits and berries as well as a salty type with cheese of vegetables or even meat. So let's learn the basics.

Separate egg whites from egg yolks. Mix 4 yolks with 2 tbsp of brown sugar. Use a mixer for the best result. While mixing pour one by one 10 tbsp of ice cold water. Don't stop mixing it. Add sifted flour mixed with baking powder portion by portion. The original recipe comes along with white flour but I prefer whole wheat. You can also use white and whole wheat flours in proportion 50:50. Put this bowl aside.

Take egg whites, add a sprinkle of salt and beat egg whites until stiff. It is best to begin at a slow speed and gradually move up to high when beating egg whites. The texture of egg whites is right if you can turn the bowl upside down without a disaster ;)

The next step is to add egg whites into your yolk-flour mixture. Add at first half of the whites, carefully mix it all but try to keep the light air texture. Then add the rest and mix it all. Pour the mixture over the persimmons into your baking form and put the form into the oven. Now don't come closer to the oven for 20 minutes. It is a rule. Your pie is rising and don't even dare to intervene.
This is a perfect time to prepare the caramel. In a little saucepan warm chopped toffees with milk at low heat stirring all the time. Pour 1 tbsp of whisky to add some extra flavor. Cook the caramel at low heat for about 10 minutes.

After 20 minutes of baking time have passed you can check the pie with a wooden stick. If it's comes out wet leave the pie for another 5-15 minutes. When it is ready open the oven-door and let the pie rest for a while so that it can keep the form. Carefully turn the form upside down so that the persimmon pieces are on top. Pour caramel topping over it and enjoy the flavors, tastes, textures and lovely autumn. Serve warm - tastes unbelievable.

And remember - everything is good in moderation ;)
Bon appetit! 

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