Around this time of year, persimmons start to show up in grocery stores. Persimmons can be a bit puzzling if you have never tried them. If you eat them while they are still firm, you will be unpleasantly surprised to have a weird, fuzzy feel in your mouth. Persimmons must be ripe, to the point of mushy, before they are ready to be eaten. There are different varieties of persimmons, the two most popular available here are shown above. The squat, smaller ones are known as "fuyu" and the larger, heart-shaped persimmons are known as "hachiya".
I first started eating persimmons when I worked at Meinhardt Fine Foods in Vancouver. The produce manager gave me some insights into the persimmon. If you don't know what you should be looking for in a persimmon, you might pass over the soft, mushy ones. During persimmon season, I would head into the produce department after work and offer to buy the really soft ones. He was usually glad to get rid of the ones that were really soft and always gave me a deal. I would take the persimmons home, peel them, and eat them right away.Eventually, I started looking for recipes that featured persimmons. They are perfect for baked desserts. This recipe reminds me of a Christmas pudding. Leave the raisins and/or nuts out of the batter, if you like. I served the pudding with vanilla ice cream, but I know it would be delicious with a creme anglaise (custard sauce). Even whip up a quick Bird's custard sauce (the powder that comes in a can with a bird on it). Jamie Oliver claims that Bird's custard sauce is his only vice, so it can't be all that bad!
Persimmon Pudding
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1 1/2 t. ground cinnamon
1 t. ground ginger
3 eggs
1 1/2 c. firmly packed brown sugar
1/2 c. unsalted butter, melted & cooled
1 T. pure vanilla
2 c. cream
2 c. persimmon puree (from approximately 4 large or 6 small very ripe persimmons)
1 c. raisins
1 c. chopped pecans or walnuts
1. Preheat an oven to 350 degrees. Butter a 9-inch square or round baking dish.
2. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir to mix thoroughly; set aside.
3. In a bowl of an electric mixer, combine the eggs and sugar. Beat until well blended. Stir in the melted butter and vanilla. Add the dry ingredients and stir until moistened. Slowly stir in the cream and the persimmon puree. Mix in the raisins and the nuts. Pour into the prepared baking dish.
4. Place the baking dish in a larger baking pan. Place the pan in the oven and pour in enough hot water (not boiling) to reach about halfway up the sides of the baking dish. Bake until a wooden skewer inserted into the center comes out almost clean, about 1 1/2 hours. Transfer to a wire rack to cool slightly. Serve warm with custard sauce, caramel sauce, or vanilla ice cream.
