Put a thin layer of sugar in the bottom of a jar, then a layer of whole ripe persimmons, then another layer of sugar, and so on until the jar is full.
The sugar will soon dissolve and form a syrup. Press the upper fruits down under the syrup, or add more syrup to the jar.
Seal and store until served. The syrup may be drained off, and the fruits served like dates, which they will resemble in appearance.
(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)
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