Persimmon Squares

Persimmon Squares

Ingredients:

1/4 stick butter and 1/4 cup sugar for pan

22 ounces persimmon pulp (about 7 to 8 persimmons)

1 stick butter (1 stick = 1/2 cup = 8 tablespoons)

1 cup sugar

1 cup apple sauce

2 tablespoon oil

2 1/2 tablespoon lemon juice

4 eggs

1 3/4 cup self-raising flour

pinch of salt

cinnamon

Directions:

1) Preheat the oven 320F

2) Using 9 x 13-in non-stick baking pan, roughly spread 1/4 stick butter and then 1/4 cup sugar.

3) Spread the persimmon pulp evenly on top and set aside.

4) Beat remaining butter and sugar together. Add applesauce, oil and lemon juice. Mix until smooth.

5) In a separate bowl, whist eggs and then add.

6) In a large bowl, mix flour, salt and cinnamon. Fold in with mixture.

7) Spread the batter over the persimmon with the help of a pastry spatula. Note that it may appear that you don't have enough dough, but don't worry. Spread as thinly as possible for maximum coverage.

8) Bake for 40 to 50 minutes until golden brown.

9) Flip out and over from baking pan shortly after removing from oven.

10) Serve warm or cold.