Spiced Persimmon Pudding

Spiced Persimmon Pudding

Recipe adapted from CHOW

Spiced Persimmon Pudding | http://saltandwind.com Persimmon pudding isn't really a pudding -- well, in the British sense, yes, but to us Yankees it can be misleading. It's like a boozed and spiced persimmon ...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
10 minutes
Total Time
50 minutes
Yield
-
Servings
10 to 12
Diet
Spiced Persimmon Pudding | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
15
Hands-On Time
10 minutes
Total Time
50 minutes
Yield
-
Servings
10 to 12
Diet
Vegetarian
Spiced Persimmon Pudding | http://saltandwind.com

Persimmon pudding isn't really a pudding -- well, in the British sense, yes, but to us Yankees it can be misleading. It's like a boozed and spiced persimmon cake bar conconction, which, semantics aside, is one of my favorite ways to bake with persimmons. 

Ingredients

  • 6 to 7 medium very ripe Hachiya persimmons
  • 1 3/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon packed orange zest
  • 1 cup half-and-half
  • 1 cup packed light brown sugar
  • 3 large eggs

    at room temperature

  • 8 tablespoons unsalted butter

    melted and briefly cooled plus more for coating the baking dish

  • 1/4 cup Calvados brandy
  • Ice Cream, Whipped Cream, or Yogurt

    for optional garnish

  • Roughly Chopped Toasted Hazelnuts

    for garnish (optional)

Instructions

Heat the oven to 350°F and arrange a rack in the middle. With a paring knife, trim away and discard the stem from one persimmon. Using a spoon, scoop out the pulp and discard the skin. Place the pulp in the bowl of a food processor fitted with a blade attachment, being careful not to include any of the tannic skin. Repeat with the remaining persimmons. Process the pulp until smooth, about 1 minute. Measure and set aside 2 cups of puréed pulp. Discard or reserve any extra pulp for another use.

Tip

Hachiya persimmons are tapered, teardrop-shaped persimmons and they must be totally ripe and very soft or they’'ll impart an astringent note to the pudding.

Whisk together the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and orange zest in a large bowl to aerate and break up any lumps; set aside. Coat a 13-by-9-inch baking dish with butter and set aside.

Tip

You could bake this in a smaller container if you want a thicker pudding; the baking time will differ so make sure to use a cake tester to tell when it's done.

Combine the persimmon pulp, half-and-half, brown sugar, and eggs in a large bowl and whisk until evenly blended. Add the melted butter and brandy and whisk until just incorporated. Stir in the flour mixture in four parts, letting the flour incorporate before adding the next part and scraping down the sides of the bowl as necessary until the flour is totally incorporated.

Turn the batter into the prepared dish and bake until a cake tester inserted into the center comes out clean, about 40 minutes. Serve warm or at room temperature with toasted hazelnuts and ice cream, yogurt, or whipped cream.

http://saltandwind.com/recipes/133-spiced-persimmon-pudding-recipe

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