Fall brings two luscious varieties of persimmons to the marketplace, Hachiya and Fuyu. The Hachiya is heart-shaped and vivid orange; to use it, it needs to be fully ripe with a water balloon-like feel. Underripe it is unpleasantly astringent.
The Fuyu variety is tomato-shaped and is a lighter orange color; it can be enjoyed when apple-like firm or slightly softened.
This scrumptious Hachiya pudding showcases the likable elements of fruitcake without the components that many find objectionable. The underlying sweetness of the persimmon shines through, augmented by the taste and texture of nuts and raisins, as well as chopped dried apricots. If you like, substitute dried cherries or dried cranberries for the raisins.
Cakey Hachiya Persimmon Pudding
Yield: About 10 servings
INGREDIENTS
Nonstick vegetable spray
1/2 cup (1 stick) butter, room temperature
2 cups sugar
2 eggs, well beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
4 teaspoons baking soda
1/2 teaspoon salt
2 cups persimmon pulp, about 3 to 4 very ripe Hachiya persimmons; see cook’s notes
3/4 cup finely chopped dried apricots
3/4 cup raisins
1/4 cup finely chopped crystallized ginger
1/4 cup chopped walnuts
1/3 cup chopped pecans
Garnish: 1 cup heavy whipping cream plus 2 tablespoons powdered sugar
Cook’s notes: If persimmon pulp is chunky, mash with fork or whirl briefly in a food processor.
DIRECTIONS
1. Preheat oven to 350 degrees. Generously spray ten 3/4-cup soufflé cups with nonstick vegetable spray. In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well-blended.
2. In separate bowl, combine flour, cinnamon, baking soda and salt; stir with whisk until well-combined.
3. Add dry ingredients to butter mixture; mix until blended. Add pulp; mix until blended. Add apricots, raisins, crystallized ginger and nuts; mix until blended.
4. Spoon into prepared cups, filling a little less than 3/4 full; smooth tops to make even, using back of large spoon or rubber spatula. Bake in middle of preheated oven, until toothpick inserted in center comes out clean, 40 to 50 minutes.
5. Allow to cool 15 minutes before serving. In an electric mixer, beat cream and powdered sugar until soft peaks form. Using half of the whipped cream, add a dollop of whipped cream to each pudding and serve. Place remaining whipped cream in a bowl and pass for optional topping.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.