3 ripe persimmons (Gooey Hachiyas, or crisp Fuyus work equally well)
2 tablespoons honey
lemon zest (optional)
Heat oven to 175 degrees. Quarter the fruits if they are crisp; a fully ripe Hachiya needs no further attention. Purée persimmons with honey and lemon zest in a food processor until smooth, with no chunks.
Spread pureée on a Silpat or parchment-lined baking sheet in a thin, even layer about ⅛ to ¼ -inch thick. Tap the baking sheet on the counter a few times to release air.
Bake until set in the middle and barely tacky, 2 ½ to 4 hours. Let cool completely; then use a pizza cutter to slice into 2-inch-wide strips. Halve each strip crosswise and roll in parchment strips of equal size.
The leather may be stored in an airtight container for several weeks.