These easy fruit bars make wonderful use of late-fall fruits.
|unsalted butter (for greasing the pan)|
|1⁄4 c||all-purpose flour (plus more for dusting the pan)|
|1 t||cinnamon (ground)|
|1 t||nutmeg (ground)|
|1⁄2 t||cloves (ground)|
|1 c||persimmon pulp (mashed, from very ripe Hachiya persimmon)|
|2 T||lemon juice (plus 1 1/2 teaspoons)|
|1 t||baking soda|
|1 c||dates (finely chopped)|
|1⁄2 c||vegetable oil|
|1 c||confectioners' sugar (sifted)|
Preheat oven to 350˚F. Grease and lightly flour a jelly roll pan, and set aside.
In a medium bowl, mix together the flour, cinnamon, nutmeg, salt, and cloves. Set aside. In a large bowl, whisk together the persimmon pulp 1 1/2 teaspoon of the lemon juice, baking soda, sugar, chopped dates, vegetable oil, and egg. Fold the dry ingredients into the persimmon mixture, and stir until just combined. Pour into the prepared pan, and gently smooth the top with the back of a spoon. Bake about 25 minutes, until lightly browned.
Make a glaze by mixing together the remaining 1 1/2 teaspoon of lemon juice and confectioners' sugar in a small bowl until smooth. Allow the persimmon bars to cool 5 minutes in the pan, then while still warm, cover in the glaze, using a rubber spatula to smooth the glaze evenly over the top. Allow to cool until the glaze has hardened, then slice into bars.