Source: Martha Stewart Living, November 2006
- 6 firm fuyu persimmons, stemmed and cut crosswise into 1/4-inch-thick slices
Preheat oven to 250 degrees. Lay persimmons in a single layer on 2 wire racks set over baking sheets. Bake until centers are dry and edges begin to curl, 1 1/2 to 2 hours. Let cool completely. Persimmons can be refrigerated in an airtight container up to 2 days. Serve at room temperature.