Sunday, 18 November 2012

Persimmon Pudding

I am sorry.  I have been very lazy about both cooking and blogging and a ticking-off from a friend last week made me get back to both.  It isn't that I haven't been cooking, just not doing anything particularly spectacular.  But let's kick off November's entries with a new dessert for me - Persimmon Pudding.  This pud is very popular in the States, where the persimmon tree is often found in people's back yards.  For this pudding, you need the Hachiya Persimmon variety, also known in Europe as kaki - NOT the Fuyu or Sharon fruit, which will never ripen to the correct jellied pulp that is needed for this pud.  Luckily, Riverford have been supplying the Hachiya variety, and careful nurturing to bring them to just the right stage of readiness (borderline suppurating foetidity) meant we were ready to try this dessert, a favourite of the peerless Alice Waters in her Berkeley, CA restaurant, Chez Panisse.  Essentially, you puree the fruit, mix it with flour, milk, eggs, nuts and spices and bake into a sticky pudding, and serve with Cognac-flavoured cream.  The easiest thing is to link to a recipe on the Bojon Gourmet blog.  A really interesting flavour, sweet, honeyed but with a hint of tannin from the fruit - if you like pumpkin pie, you'll like this one, an early nod to Thanksgiving.

1 comment:

  1. Tasting note: this lasted us three days and just got moister and moister as the days progressed. We decided it would be a good alternative to Christmas Pudding for those who wanted the moist dense texture, but without the inherent richness - a real treat

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