Conference turris::cooks

430.0. "Persimmon Recipes" by MOJAVE::HOTT () Mon Nov 24 1986 18:20

Here's a couple of persimmon recipes I thought you might enjoy.  They were
given to me with a batch of persimmons.

			PERSIMMON CAKE

1 cup Sugar				1 tsp. cinnamon
1/2 cup Shortening or Mayonnaise	1 tsp. nutmeg
2 eggs, well beaten			1 tsp. allspice
1 cup Persimmon pulp			1 cup  dates, chopped
2 cups sifted flour			1 cup  nuts, chopped
1 tsp. baking soda			1 cup  raisins
1/2 tsp. salt				1/2 cup Sherry

Cream shortening and sugar; add eggs, then persimmon pulp; mix thoroughly.

Sift dry ingredients; add dry ingredients, dates, nuts, raisins and sherry
to creamed mixture.  Mix well.

Bake in a bundt pan sprayed with PAM (do not flour) for 1 hour and 20 minutes
in a 300 degree oven.
                                                                     
Remove from oven and allow to cool for 5 minutes before inverting pan to
remove cake.


		PERSIMMON PUDDING WITH BRANDY SAUCE

1 lb Persimmon pulp			2 tsp. baking powder
2/3 cup firmly packed brown sugar	1/4 tsp. salt
2 oz butter, melted			1/2 tsp. ground cinnamon
1/2 cup milk				1/4 tsp. ground gloves
1 egg					butter for baking dish
1 cup all-purpose flour			Brandy Sauce (recipe follows)

Cut persimmons in half and scoop out pulp.  Puree in blender or in food
processor.  Measure 1 cup puree.  Combine puree, brown sugar, butter,
milk and egg.  Beat until well blended.  

In a small mixing bowl, combine flour, baking powder, salt and spices;
add to persimmon batter and beat until smooth.  Pour into a buttered
1 1/2 quart baking dish.

Bake covered in a 375 degree oven for 50-55 minutes or until set.  Serve
warm with brandy sauce.  Makes 4-6 servings.

			BRANDY SAUCE

In a saucepan, melt 4 oz butter.  Add 1 1/2 cups powdered sugar and mix
well.  Stire in 1/4 cup brandy and blend until smooth.  Drizzle over 
pudding while warm.


			PERSIMMON COOKIES

1 cup Persimmon Pulp			1/2 tsp. salt
1 cup sugar				1/2 tsp. nutmeg
2/3 cup shortening			1/2 tsp. cinnamon
1 egg					1 cup raisins
2+ cups flour				1 cup ground walnuts
1 tsp. baking soda			1 tsp. baking powder

Cream shortening, add sugar gradually, beating thoroughly.  Add egg and
persimmon pulp, mixing until batter is smooth.  Add flour gradually.  
Add baking soda, baking powder, salt and spices, raisins and nuts.

Drop from teaspoon onto cookie sheet several inches apart to allow for
spreading.  Bake in 360 degree oven for about 16 minutes.

                                                                     

    What do persimmons taste like?? The local grocery just this weekend
    has persimmons and pomegranates, but no recipes were posted, so
    I just kept on walking! 

     They are sweet, with a little tang...the only problem can be if
     you don't get them really ripe.  Unripe persimmons have an
     alum-like effect.

     Detecting ripeness is generally easy, they are really soft.
     There is, however, a japanese type that is solid and crisp
     in texture when ripe...that type can only be chosen by
     color.  If it isn't a bright orange-red, don't buy it.

     	TRY ONE! you'll like it.

    Having spent 13 of my formative years in south/central Texas, I
    was shocked to to the core to move to New Hampshire and find that
    people actually EAT them.  We always yanked them off the tree to
    use as Thanksgiving decorations.
    
    [I have tried various persimmon delicacies since and find them quite
    palatable, but the initial distrust for a fruit that can screw your
    teeth into your inner ear if not ripe has not yet worn off]
    
    AnnieJ