PERSIMMON PUDDING

December 3, 2016

I have to admit that until about two years ago I had no idea what persimmons were. My sister in law introduced me to them on our way to spend christmas at Tahoe Lake. Since then I’m in love!
It took a while until those tropical treats made their way to Austria. They are perfect as a fresh, tasty treat or processed to use in desserts. Persimmon pudding is a great last minute dessert to celebrate the fall.

PERSIMMON PUDDING

  • 2 cups persimmon pulp [3-4 medium fruits]
  • 4 tablespoons butter
  • 2 large eggs
  • 1 cup [200g] white sugar
  • 1 cup [220g] brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts

fox persimmon pudding

_ preheat oven to 180°C [350°F]
_ grease a large oven proof baking pan
_ combine flour, baking powder, salt and cinnamon
_ skin the persimmons and puree them to break up the fibers
_ in a large bowl, whisk together the fruit pulp, butter, eggs, sugar and vanilla
_ slowly add the dry ingredients
_ mix until well combined
_ fold in the walnuts
_ spread onto the baking pan
_ bake for 45-55 minutes [until a toothpick inserted into the center comes out clean]
_ serve with vanilla ice cream or whipped cream

fox persimmon pudding

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