Persimmon Hors D'Oeuvres with Anchovies


If you want a meal that will tantalize the taste buds and is easy to make, then try this recipe for Persimmon Hors D'Oeuvres with Anchovies. It is not only a hearty dish, but has nutrient-rich ingredients for a healthy meal. This dish is perfect for an intimate family dinner or a brunch with friends. We hope you and your loved ones enjoy this dish as much as we do!


  • 1 Kaki persimmon
  • 3 sheets gelatin
  • 12 anchovies
  • 12 toasts
  • black sesame


  1. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
  2. Peel persimmon and remove pulp.
  3. Place pulp in a saucepan with a little water and bring to a boil.
  4. When mixture starts to boil, add drained gelatin and cook for five minutes until gelatin is dissolved.
  5. Remove from heat and pour it into a shallow container, so that jelly layer is about 4-5 mm (approximately 1/4 inch) thick.
  6. Refrigerate until completely set.
  7. To serve, cut persimmon jelly into squares and put on a cracker, if desired.
  8. Or, top persimmon jelly square with an anchovy and sprinkle with black sesame.
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