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Hachiya Persimmon Bars

Ingredients :
3	x	ripe Hachiya persimmons - (about)
1	tsp	baking soda
1	cup	brown sugar - (packed)
1/2	cup	oil
1	x	egg
2	cup	flour
1	tsp	cinnamon
1/2	tsp	ground cloves
1/2	tsp	ground nutmeg
1/2	tsp	salt
1	cup	walnuts chopped
1	cup	raisins
		Powdered sugar for dusting
		Walnut pieces for garnish

How to cook :

For the pulp, peel persimmons, then process them in a food mill or puree in a food processor.
Sieve pulp from persimmons to yield 2 cups.
Place pulp in large mixing bowl and sprinkle with baking soda.
Add sugar, oil, egg, flour, cinnamon, cloves, nutmeg, salt, walnuts and raisins and mix well.
Place batter in greased 13- by 9-inch baking pan.
Bake at 350 degrees until toothpick inserted in center of bars comes out clean, 35 to 40 minutes.
Dust with powered sugar.
Cut into bars when cool.
Garnish each bar with walnut piece.
This recipe yields 18 bars.
Comments: Howard Nakae specializes in growing the rare Hyakume persimmon, but he also has a few gnarled Hachiya trees in his orchard, which he thinks were planted almost 100 years ago.
This recipe is from his first wife, Spring, as redacted by his daughter, Sheila, who helps run the farm and packing shed.

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