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.
_ 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