Wednesday, October 13, 2010
Persimmon Season, Recipe Included
Moreover, they considered it a nuisance since they had to rake the fruit and dispose of it. I would be welcome to all I wanted! Thank you, Mark.
I have been in their backyard several times since that conversation. I have pureed many pints of pulp. And I have made this household's first persimmon pudding of the season. It is fantastic! No, it will not pucker your drawstring. But it does have just exactly the right amount of astringency in just exactly the right consistency. This may be the first, but it won't be the last!
I found several recipes, but my daughter-in-law, Patty, sent me her mother's recipe. It is the one I chose to use. Thanks, Georgia Dee.
Georgia Dee's Persimmon Pudding.
Mix together two cups persimmon pulp, two eggs, two cups sugar, 1/2 tsp. salt. Add two cups flour and two cups milk, a bit at a time, alternating milk and flour. Add four tsps. baking powder. Add in two Tbsp. melted butter and three tsp. cinnamon (or two tsp. cinnamon and 1 tsp. nutmeg if you wish). Butter (or Pam) a 9 x 13 pan, or as I did, use two 8 x 8 baking dishes. Put batter in containers and bake 50 - 55 minutes in oven preheated to 375.
The pudding may be soft when done and should end up being semi-firm, not jiggly, when cooled.Refrigerate after first day, but consume at room temperature.
For some, persimmon pudding is love at first bite. For others, it is an acquired taste. It is recommended that novices slather their portions generously with whipped cream!