Persimmons grow on beautiful trees with leaves long and glossy, folding in a drop-lazy curl. And in late autumn, turning coppery red and orange, these leaves make the perfect foil for ripening pink and coral persimmon fruit.
Today I went thumbing through my recipe book, looking for a fitting Thanksgiving Day dessert. You know. Something spicy and aromatic - something like...
Persimmon Pudding Recipe
3 large really, really, really ripe soft persimmons (remove the stems)
1 tsp pure vanilla extract
½ cup unsalted butter, room temperature
6 TBS brown sugar
6 TBS regular sugar
1 large egg, beaten
1 cup flour
1¾ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ cup milk
one large canning pot or dutch oven.
-Purée the persimmons (including the skins) with vanilla, and set aside.
-Beat the butter and sugars together in a large bowl until light and fluffy. Add the egg and combine till creamy.
-Sift the flour, soda, cinnamon, and salt together in a separate bowl. Add these dry ingredients, one
-third at a time, to the butter mixture, alternating with one-third of the milk. Add the persimmon purée mixture and mix well.
-Generously butter a 1-quart bowl. Pour the batter into the bowl, and cover tightly with a buttered lid or buttered aluminum foil.Place a small rack or small metal trivet in a pot taller than the bowl.
-Place the bowl on the trivet and add enough boiling water to reach the middle of the bowl.
-Cover the pot with a lid or aluminum foil. Place over medium heat on the stove-top, or bake in a preheated oven at 325°.
-Cook until set, about 90 minutes.
-Check the water level frequently and add more boiling water if necessary to maintain the same level.
-Transfer the bowl to a cooling rack. Remove the cover, and let cool until lukewarm. Un-mold onto a plate and serve warm or at room temperature.