Preparation / Directions:
Add the sliced ginger to a large pot with the water. Bring to a boil and simmer for about 30 minutes. Remove the ginger and discard. Add the sugar and continue to boil until the sugar dissolves. Meanwhile, wash the dried persimmons and trim away the woody stems. Add to the ginger and sugar water and cook for 30 minutes. Remove from heat, cover, and set aside in a cool place overnight.
Serve in bowls, one persimmon in each, with juiced spooned over. Garnish each bowl with a little cinnamon and pine nuts.
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