Instructions: In large pan, bring brown sugar and water to boil. Add ginger, reduce heat and simmer 25 minutes. Add cinnamon, persimmons and honey. Simmer until persimmons are tender, about 15 minutes.

Remove from heat. Cool at room temperature 1 hour. Cover and refrigerate at least 4 hours.

Remove cinnamon sticks from soup and discard. Use slotted spoon to lift persimmons from soup; cut into small pieces.

To serve, place several persimmon pieces in small bowls, pour in soup and sprinkle with pine nuts.

This recipe yields 8 (1-cup) servings.

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