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Author Notes: I've made it so long . . . I just know that my dad loves persimmons and at some point I saw a recipe and tried it, then revised it (probably most every time I make it!). This is the current version that I make at least once during persimmon season. —cohenhead
- PERSIMMON PUDDING Melt: 2 T. (30 gr) butter In bowl of food processor add and then pulse to combine: 1# (3) very ripe persimmons pulp from Hachiya persimmons (or combination of Hachiya and Fuyu Persimmons- both peeled) (Can also use all fuyu Persimmons, Which should NOT be soft!) 2 large eggs 1/3 c. maple syrup or honey or ¼ c sugar 1/4 c. buttermilk, approximately microplane-grated orange zest from half an orange 1 piece crystallized ginger, minced (optional) the melted butter Combine in a bowl: 1/4 c. whole wheat flour or cornmeal 3/4 c. all purpose flour 1 t. cinnamon, scant pinch freshly grated nutmeg 1/4 t. baking powder 1/4 t. baking soda Add flour Mixture to Food Processor bowl and pulse to combine. Don’t overmix. Put into buttered souffle dish and bake in water bath in 350° oven until just firm in center—about 45” to an hour. Serve warm with mascarpone or sour cream or crème fraiche or ice cream. This is easy and wonderful –but it’s hard to get the persimmons ripe at the same time. It’s easier to wait till you find them almost ripe at the market or use the combination or all fuyus. This is really good for brunch, too.
- This recipe was entered in the contest for Your Best Pudding
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.