1 cup granulated sugar
1 cup Hachiya persimmon pulp
(mashed, with some larger chunks)
1 egg
4 Tbsp melted butter
1 tsp vanilla
1/4 cup sherry
1 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Place first six ingredients in a bowl and blend. Sift dry ingredients together and add, a little at a time, to the wet mixture. Add the walnuts and stir to incorporate. Pour batter into a greased, 8 x 8-inch or 8 x 10-inch baking pan. Bake for 40 to 45 minutes, or until toothpick comes out clean. Great as is, with whipped cream or with cornstarch-thickened hard sauce, or the sort of frosting you’d put on a carrot cake.
I got this recipe off the Internet (also the photo above, which shows you the kind of persimmons to look for) but I remember the persimmons from a huge tree at our country house in Jacksonville when I was 8 years old. It fascinated me since you couldn’t eat the fruit until after the first frost (until then it was so hard and tart it was inedible) but after the frost it smelled wonderfully. You want the fruit to be a little mushy, like a ripe avocado. If it’s too hard, you can leave it outside overnight when it’s below freezing and it’ll be much better. This "pudding" is something like a banabread, but it's called persimmon “pudding” which is the British word for generally any sweet dessert, and it’s better eaten the same day it’s baked. - Irene
7 comments:
Shall I try to find some persimmons for our Thanksgiving this year? Did we like the persimmon pudding from last year enough to have it again this year?
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