Persimmon Pudding (2012 - Week 1)

This begins my 2012 Resolution to make one recipe per week using an ingredient I've never cooked with before.

Persimmon Pudding (with Crème fraîche)

 

Week 1 Mystery Ingredient:  Persimmons

I've heard of this fruit and they're seasonal around Christmastime, but it's one of those things I just automatically passed by, not knowing how they taste or what to do with them.  I decided to change that. 

My local grocer had Hachiya Persimmons, which look a lot like tomatoes.  I did my research and learned that you have to let them completely ripen to the point of feeling like you're holding a water balloon full of jelly-- if not, they will taste terrible.  So yes, the photo looks like they are going bad, but they're actually just right.  I waited til they got really squishy and mushy and cut into one for a taste of the pulp.  It was somewhat like a sweet slimy apricot.  Not bad, although I don't think I'd just eat a whole persimmon.  They are probably best used in a recipe.  I got more pulp out of my persimmons than I had expected (almost 1 cup pulp per persimmon!), so I saved the extras and made another recipe..coming soon! 


First, I made Persimmon Pudding.   It was delicious!  It was less like pudding and more like pumpkin pie.  In fact, it tasted a lot like pumpkin pie.  I should also mention my great disappointment, but not with the pudding.  I wanted to add a dollop of cream on my pudding.  I found some Crème fraîche at Sendik's, and I got really excited because the chefs on the Food Network Channel are always using it... on everything, all the time, so there must be something really special about it, right?  No, not special at all.  I don't get it.  It's not bad, but it tastes more like sour cream, and who wants sour cream on their desserts?!?  In the future, I'll stick with whipped cream or ice cream, thank you very much. 

Persimmon Pudding

Servings: 12

Ingredients:
2 cups persimmon pulp (~2-4 ripe persimmons)
1/2 teaspoon baking soda
2 cups sugar
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
pinch salt
2&1/2 cups milk
4 tablespoons butter, melted
Crème fraîche (to top, if desired)

Directions:

To prepare pulp, cut ripe persimmons lengthwise and scoop out flesh with a spoon.  Discard the skin and any brown seeds you may find.  Puree in a food processor or blender.  (You can freeze the pulp and use at a later date.)

In a mixing bowl, combine persimmon pulp, baking soda, sugar, and eggs.  Mix well.  Add flour, baking powder, cinnamon, nutmeg, vanilla, salt, milk, and melted butter.  Stir to combine.

Pour into a greased 9x13" baking pan and bake at 325 degrees for 55 minutes until set.  The pudding will rise, but fall when removed from oven.   Slice and serve with a dollop of cream if desired.