4 persimmons sliced thinly, preferably with a mandolin, pieces cut in half
1 lemon, juice and grated peel
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 cup Pamela’s Bread Mix
2/3 cup coconut sugar
2 -3 pinches fine sea salt
1/2 cup (1 stick) unsalted butter
1 cup walnut pieces, lightly toasted at 350 degrees for 10 minutes, cooled and chopped
1. Preheat oven to 375 degrees.
2. In a large bowl, combine persimmons, lemon, cinnamon, nutmeg, and cardamom to coat all ingredients. Fan out the halved slices in an 11 inch round, or 9 x 13 inch, baking dish.
4. Bake for 30-35 minutes until the crust turns lightly brown and the fruit is softened.
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