RECIPE: REC: Persimmon Buttermilk Pudding. I just posted this for someone at epi, and since it;'s typed....

[joe]

PERSIMMON BUTTERMILK PUDDING

from Classic Home Desserts by Richard Sax

2 large dead-ripe persimmons (about 1-1/4 lb.)

3 Tbs. unsalted butter

2 cups buttermilk

3 large eggs

3/4 cup packed light brown sugar

3/4 cup sugar

1 tsp. vanilla extract

1 cup AP flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

Pinch salt

Whipped cream, for serving

Preheat oven to 375*F, with a rack in the center. Put the butter in an 8-inch square baking pan and place in the oven until melted; set aside. Leave the oven on.

Put the persimmons through a food mill, or peel and purree in a food processor. (You should have 1-1/2 cups raw persimmon purree.) Scrape the pulp into a large bowl and add most of the melted butter, leaving a little in the pan. Add the buttermilk, eggs, brown and white sugars and vanilla; whisk until blended.

Sift the dry ingredients onto a sheet of wax paper; add to the persimmon mixture and mix just until combined. Scrape the mixture into the buttered baking dish.

Bake until the edges are lightly browned and the center is set, about 40 minutes.

Cool the pudding on a wire rack. Cut into squares and serve warm or at room temperature, topped with the whipped cream.

 

[shaun-in-to]

Looks good! Which kind of persimmon? I'm always afraid of buying the wrong one.

 

[joe]

I used the top-shaped kind. A client used to give them to me, but they've moved so

it's been a while.

I remember the persimmons had to be very very ripe--like a water balloon--to get a nice puree.

 

[shaun-in-to]

Hachiyas -- the dark orange ones. Good, they're in my market.

 

[lisainla]

Thanks Joe - I always admire the persimmons in the Farmer's Market, now I'll have

a reason to try them!

 

[richard-in-cincy]

Ah memories...

When I lived in Manhattan, the produce stands would get the huge Japanese persimmons in the late fall and they were so wonderful. I made persimmon pudding once a week at least! It was a very simple recipe with brown sugar, cinnamon, butter, eggs, cream, flour, persimmons. Haven't had it in years.