Anyone know how to make persimmon pudding from just-picked southern trees?

Question

Do you puree the whole thing? My dad said I had to pit them...which he said was a pain...but pureeing would be so much easier. Does it affect the flavor?

Answer 1

Here's a recipe that a friend gave me, I have not made this yet, but she loves it. She also told me of this website, so be sure and "click" on it to see more recipes for using persimmons.

Persimmon Pudding

2 cups persimmon pulp
1 ½ cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
½ tsp. ground cinnamon
1/4 c. heavy cream
1½ cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda

Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.

Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.

Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool. Serve with whipped cream or foamy sauce (recipe below).

Foamy Sauce for Puddings

1 cup confectioner's sugar
1 tsp.vanilla
1/3 cup butter
1 egg white
1 egg yolk

Sift sugar; next beat butter until soft and smooth; add sugar until well blended. Beat in egg yolk and vanilla and place mixture in double boiler over boiling water. Heat until yolk slightly thickens, stirring constantly. Beat egg white till stiff; and fold into mixture. Serve hot.

Answer 2

Persimmon Pudding

Recipe By :Mondavi Winery
Serving Size : 6 Preparation Time :0:00
Categories :Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 very ripe, soft persimmons (about 1 pound) stemmed
1/2 cup (4 ounces) unsalted butter, softened
6 tablespoons packed light brown sugar
6 tablespoons granulated sugar
1 large egg, beaten
1 cup sifted unbleached all-purpose flour
1 3/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract

In blender or food processor, puree persimmons (with skins); set
aside. In large
mixer bowl, beat butter and sugars until light and fluffy. Mix in
egg to blend
thoroughly. Into another bowl, sift the dry ingredients and mix
into butter mixture
alternately with milk in three additions. Mix in persimmon puree
and vanilla to blend
thoroughly. Generously butter a 1-quart mold. Pour batter into mold
and cover tightly
with a buttered lid or aluminum foil. Place a rack in a pot taller
than the mold. Place
the mold on rack and add enough boiling water to come halfway up
side of mold.
Cover the pot with a lid or aluminum foil. Steam pudding over
medium heat on the top
of the stove or in a preheated 325-degree oven 1 1/2 hours,
checking frequently and
adding boiling water to maintain correct level. Remove mold from
pot to cooling rack.
Remove lid; set aside mold until lukewarm. Unmold onto plate and
serve warm or at
room temperature.