|Serves||8 to 10|
|Total Time||1 hour|
This old-fashioned dessert recipe came from a neighbor with a persimmon tree, via another neighbor who whipped it up and brought me a taste. The flavors are of late fall.
Like Edna Lewis’ version of Persimmon Pudding, this dessert is essentially a steamed, dense cake along the lines of a Christmas pudding. The instructions here call for a jury-rigged version of a pudding mold, but you could also use a snaplock pudding mold. Or simply follow the second set of cooking instructions and bake the pudding in a dish inside a water bath.
|1½||cups persimmon purée (the pulp of 3 very ripe Hachiya persimmons or 4 ripe Fuyu persimmons)|
|¾||cup butter, softened|
|1||Tbsp. baking soda|
|½||cup ground pecans|
|4||Tbsp. brandy (optional)|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role