I love persimmon. It’s a unique fruit that people here in southern Indiana (and other places I’m sure) bake with, and my favorite recipes are those passed down from older generations. My husband’s grandma had a fantastic persimmon pudding recipe that I’ve adjusted to fit what I normally have on hand in my pantry, and we absolutely love this dessert! My mom has a couple of young persimmon trees, and she gave me a few buckets full to process. This year seemed to be ideal conditions for persimmons, and the fruit was so healthy and abundant that I ended up with 40-50 cups of pulp. To process persimmon, I use a food mill by putting a couple cups of whole persimmons in the colander and then cranking the pulp into a bowl below. Once the bowl is full, I transfer pulp into my Ball freezer jars, and I freeze the pulp for up to a year or so.
Persimmon Pudding
-2 cups persimmon pulp
-2 cups sugar
-1 1/2 cups flour
-1 tsp baking soda
-1 tsp baking powder
-pinch of salt
-1 tsp cinnamon
-3 tsp cream of tartar
-1 tsp vanilla
-1/4 cup butter melted (I use salted sweet cream)
-1/4 cup heavy cream
-1 1/2 cups milk
-2 large eggs
-Combine everything and blend with a hand mixer. Use a buttered 10”x15” glass baking dish and bake at 350 degrees for 45 min. Pudding will rise as it bakes, but will settle as it cools. Serve chilled or at room temperature, cut into small squares, and eat with whipped cream.
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