Lemon-Glazed Persimmon Bars
"This recipe, from SAVEUR senior editor Karen Shimizu, appeared in our 2012 Cookie Advent Calendar. Karen says: "My dear friend and step-mom, Mary Hirsch of Portland, Oregon, makes these fruit bars for the holidays each December. Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon–sugar glaze, they're a wonderful celebration of late-fall fruits."..."
INGREDIENTS
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Unsalted butter, for greasing pan
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1¾ cup flour, plus more for pan
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1 tsp. ground cinnamon
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1 tsp. freshly grated nutmeg
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1 tsp. kosher salt
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½ tsp. ground cloves
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1 cup pureed persimmon pulp
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2 tbsp. plus 1½ tsp. fresh lemon juice
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1 tsp. baking soda
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1 cup sugar
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1 cup finely chopped dates
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½ cup vegetable oil
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1 egg
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1 cup confectioners' sugar, sifted
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