Baked Persimmon Pudding

Serves 8 to 10

The persimmon tree in winter is a beautiful work of art. I have come across a number of gorgeous persimmon trees in my travels through the Napa Valley region of California. By November most of the leaves fall off, leaving only the branches laden with plump orange fruits hanging symmetrically. Try this dessert on a chilly fall evening. You will find the cool California brandy sauce a superb accompaniment to this dense holiday dessert.

ingredients

2 cups persimmon pulp (see Note)
2 eggs
3/4 cup sugar
1/4 cup honey
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 cups half and half
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dark or golden raisins
2 1/2 cups Brandy Sauce

directions

1
1. Preheat oven to 350F. Generously butter a 13-by-9-by-2-inch baking dish.
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2. Combine persimmon pulp, eggs, sugar, and honey in large bowl. Stir until well blended.
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3. In another bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
4
4. Stir dry mixture alternately with half and half into persimmon mixture. Add vanilla, melted butter, and raisins and mix well.
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5. Pour into baking dish and bake 1 hour or until puffed and brown.
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6. Remove from oven, cut into squares, and serve warm. Pass Brandy Sauce separately.
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Advance Preparation: May be kept up to 6 hours ahead at room temperature. Reheat in a 3500F oven for 15 to 20 minutes.
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Note: To make pulp, use persimmons that are ripe and slightly soft to the touch. Peel persimmons and remove any seeds. Puree in food processor fitted with steel blade or in blender. Make pulp immediately before using.