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Ingredients
US|METRIC
4 SERVINGS
- 1 cup Hachiya Persimmon Pulp (about 2 persimmons)
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 salt
- 1/4 ground cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 Tbsp. rum (/15ml)
- 3 grams baking soda
- 2 cups all purpose flour
- 1 cup Fuyu persimmon (peeled and diced, about 1 persimmon)
- 6 Fuyu persimmon (thin, slices peeled)
- 2 Tbsp. brown sugar
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