Wednesday, October 13, 2010

Persimmon Season, Recipe Included




Persimmon pudding is a favorite of mine. But then, I like persimmons. I will pick them off the ground under the tree, brush off the twigs and the leaves and pop them into my mouth. The perennial problem has been locating a producing tree. Until recently, I knew of only one in the area, and it had been "off limits" since the property changed hands a dozen years ago. Imagine my delight when in casual conversation with my Pastor I mentioned that I sure would like to obtain some persimmons, and he responded that they had a 'simmon tree in their backyard. 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!

5 comments:

Sailorcurt said...

Hmmm.

I wonder where that one was?

I guess I never acquired the taste. And I never realized that persimmon trees were such a rarity in the area, although I have to admit, I can't think of anyone else I knew that had one.

Someday I'll make you my hot wings and you can make me some persimmon pudding for dessert.

Vee said...

So I wonder where one picks up persimmons without paying an arm and a leg?

Rebecca said...

Persimmons!! I have a vague recollection of that name mentioned, somewhere in the dusty recesses of my mind... never tried them. I don't think I've ever even seen them! That pudding looks marvelous, though. Maybe I will try to hunt some out...

Grace said...

i love, love, love persimmons. I haven't had a decent one in years - I didn't think that Fall was their season tho - hmmm - legend has it that when my mother was pregnant with me she craved persimmons and I was born October 17th...Oh, I envy you your persimmons...

vanilla said...

Curt-- I'd be happy to provide the dessert to your hot wings!

Vee-- Well, I pick them up from the ground 'neath the tree.

Rebecca-- As I said, for some "an acquired taste". It really like them! Hope you find some.

Grace-- Oh, it is so close; may I wish you a happy birthday this coming Sunday! Persimmons ripen in the Fall and must drop from the tree before they are consumed.