Persimmon Pudding
December 13, 2009
PERSIMMON
PUDDING
Everyone with whom I have shared Hachiya
persimmons wants to know some recipe ideas, other
than cookies.
Persimmon Pudding is a wonderful
winter treat. Its custard-like texture makes
for either a decadent breakfast (served with Greek style yogurt and a
drizzle of honey), or as a sweet ending for dessert (topped with lightly
sweetened whipped cream).
2 c Hachiya persimmon pulp (no skin or seeds!),
pureed until smooth (I use a submersible hand blender in a 4c glass measuring
beaker)
3 eggs
1/2 c unsalted butter, gently melted
1 c whole milk
1/4 c Grand Marnier
2 t vanilla
1 1/2 c flour
1/2 c sugar
1 t baking powder
1 t baking soda
1 t kosher salt
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice
1/2 t ground ginger
1 c chopped toasted pecans
1/2 c currants
1. Preheat oven to 350. Lightly
spray a square 8" glass pan with non-stick spray; set
aside.
2. In a large bowl, use a small electric hand
mixer to blend the persimmon pulp, eggs, butter, milk, liqueur, and
vanilla; set aside.
3. In a separate bowl, combine the
flour, sugar, baking powder, baking soda, salt, and spices.
4. Using the hand mixer, add the dry
ingredients to the wet, 1/3 at a time, fully incorporating after each
addition. Fold in the chopped nuts and currants..
5. Pour into prepared pan, and bake
for 50 minutes or until done Pudding should appear
slightly dark in color, and should be fairly "set" when pan is shaken
gently (moist but not wet).
6. Let rest for at least 30 minutes before
serving. Serve warm or at room temperature. NOTE: The texture
will change with time; becoming somewhat more dense as it sits for a day or
two.
7. Store at cool room temperature for up to
24 hours; refrigerate any leftovers.
Dessert Wine: Try
a 10 year old Tawny Port, an Australian Muscat, Oloroso Cream Sherry,
or if you want to be more decadent, an aged Malmsey Madeira.
|
