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
In This Recipe
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.