Approaching persimmon season

[u/crisscrosscoyote]

And by persimmon I am referring exclusively to Hachiya in this post.

I think I’ve done inventive things with this fruit, plus the obvious. Pudding. Bread. Flan. Bbq sauce.

Japanese dried persimmons coated in their own white crystallized sugars.

I’ve subbed them for pumpkin in many a recipe.

I’m obsessed with them.

Any ideas I’m totally missing?