Chef Mark Sylvester

'Til We Eat Again

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Raw Persimmon Crisps

November 14, 2012 by Mark Sylvester

Raw Persimmon Crisps. These are so easy to make and there’s plenty of persimmons in the markets. Slice thin on a mandolin. Prepare a slurry of lime juice, grated ginger and cinnamon with a squeeze of raw honey. Dip slices and drain. Dehydrate at 105 for 12 hours. Really tasty.
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