cuz,
There are multitudes of persimmon recipes out there on the 'net - puddings, cookies, cakes, pies, jelly, persimmon beer, etc.

Some - like Geneva Long, here, freeze nicely whole, and can be eaten like a popsicle.
I have made persimmon fruit leather by spreading pulp on a cookie sheet covered with plastic wrap and cooking at the lowest oven setting overnight(before I got a dehydrator).

Have dried D.virginiana - squashed or cut in half; just pop the seeds out when you go to eat 'em - not worth the work trying to remove 'em before drying, IMO. Some work better than others - Keener works best here - has high sugar and fiber content and seems to assume a 'chewier' consistency than some others that just seem to get HARD - but that may be an issue of me over-drying 'em.

The D.v.XD.k. hybrid, Rosseyanka, is great for drying; it's mostly seedless, and you can pick/cut them while still fairly firm, slice and dry; very tasty, and they lose astringency in the drying process.

They make an excellent substitute for the dates in a date nut bread recipe. Very tasty!