Persimmon Bars

Persimmons are the unsung heroes of the fall baking season. Combined with dates and spices, these fudgy bars make the perfect lunchtime dessert or after-school snack. Photography by Amanda Rosenblatt.

SERVINGS: 20.

Ingredients

1 cup very ripe persimmon pulp

1 teaspoon baking soda

1 large egg, beaten

1/2 cup granulated sugar

1/2 cup dark brown sugar

1/2 cup vegetable oil

1 cup dates, chopped small

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1/4 teaspoon ground cloves

1 cup chopped pecans

Instructions

Preheat oven to 350°. Lightly grease a 10 x 15-inch jelly roll pan. You can also use a 9 x 13-inch baking dish; the bars will be a bit denser and cake-like.

In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, sugars, vegetable oil and dates.

In a large bowl, stir together flour, cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in pecans. Spread batter into prepared pan. Bake in preheated oven for 20-25 minutes. Cool completely before cutting.