Persimmon Pudding

When I arrived in California in the early nineties, there were many fruits I had yet to taste: blood oranges, meyer lemons, bergamot, fresh figs, quince, pomegranates, passion fruit. And, of course, persimmons.

My first encounter with a persimmon was not pleasant. There's no doubt it was pretty- acorn-shaped with a coral blush- but so astringent that it left my mouth with a queer feeling of having swallowed a pin cushion stuffed with tiny needles. This is what everyone's raving about?! No thanks.

Eventually I learned that I had sampled a Hachiya, which, when allowed to ripen (oops!) is a brilliant deep orange, jelly-soft and honey-sweet, scooped from its peel with a spoon. When the fruit has practically burst through its skin, it's time to make this pudding.

.

Persimmon Pudding

This recipe was given to me by Sarah Egri, then pastry chef at Quince. She liked to serve it warm, with cognac cream. As terrific as this is, I like it even better cold for breakfast!

For mountain bakers like myself, add a splash more liquid, a pinch less both baking powder and soda, and raise the oven temp. by twenty-five degrees. 

1 1/4 c AP flour

1/8 tsp salt

3/4 tsp b.soda

3/4 tsp b.powder

1 tsp cinnamon

1 1/2 c hachiya persimmon pulp, pureed

3/4 c sugar

3 eggs

1 1/2 c milk

1/4 c cream

1 Tbl honey

1 c walnuts, toasted and chopped

3 oz butter, melted

.

Preheat oven to 325 degrees and prepare a 9" round cake pan.

Combine dry ingredients

Combine wet ingredients (except butter), gradually adding to the dries.

Let stand a few minutes to thicken.

Add butter and nuts.

Bake 1 1/2 hours, or until set.

Slice into wedges and serve.

Comments

[Ivonne]

I love persimmons! Love them!

I remember my parents scooping out the ripe flesh and feeding it to me when I was so very little!

I will most definitely be trying this.

[Mitzy]

another thing i have yet to try. maybe one day.

[peabody]

Looks good. I have only had persimmons once in my life. But I love all things made into "puddings"

[coffeepot]

This sure looks good. So many great looking recipes and so little time..what is a person to do?

[Mary]

I love persimmons (both hachiyas and fuyus)! My friends in San Jose have a huge hachiya tree. They don't like persimmons so I take the fruit every fall.

[shuna fish lydon]

Mmmmmmmmmm persimmons! I can't wait for them to ripen up down here.

have you seen this: http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp

there's a story in there I think especially you will appreciate...

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[tv bracket]

I have never eaten a persimmon, but I am drooling already as I read your recipe! It reads very tasty ^_^