http://www.amyglaze.com/persimmon-upside-down-spice-cake/?utm_source=rss&utm_medium=rss&utm_campaign=persimmon-upside-down-spice-cake 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Wed, 07 Jan 2015 05:32:58 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/persimmon-upside-down-spice-cake/#comment-13657 Wed, 07 Jan 2015 05:32:58 +0000 http://www.amyglaze.com/?p=5895#comment-13657 […] Persimmon Upside Down Spice Cake […]

]]> http://www.amyglaze.com/persimmon-upside-down-spice-cake/#comment-13636 Tue, 30 Dec 2014 18:37:33 +0000 http://www.amyglaze.com/?p=5895#comment-13636 Hi Sudhakar!
Hmmm, that’s a good question. The best BEST way is to let the Hachiyas stay on the tree as long as possible. They can take a very long time to ripen off the tree. I keep them at room temperature in a bowl on my breakfast table and monitor their ripeness every few days. Hachiyas can stay squishy for a while without having to be thrown out, so next time give it another day or two to see if the other side ripens as well!

]]> http://www.amyglaze.com/persimmon-upside-down-spice-cake/#comment-13627 Fri, 26 Dec 2014 08:48:31 +0000 http://www.amyglaze.com/?p=5895#comment-13627 I bought one of the hard ones and waited for it to go soft then it went squishy on one side and I binned it. What’s the best way to store it till it is ripe enough to use?

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