Bake in middle of preheated oven, until toothpick inserted in center comes out clean, about 40 to 50 minutes.ĥ.
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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. Add raisins, crystallized ginger and nuts mix until blended.Ĥ. Add dry ingredients to butter mixture mix until blended. In separate bowl, combine flour, cinnamon, baking soda and salt stir with whisk until well-combined.ģ. Add eggs and vanilla mix until well-blended.Ģ. In large bowl of electric mixer, cream butter and sugar until smooth.
Generously spray ten 3/4-cup soufflé cups with nonstick vegetable spray. Garnish: 1 cup heavy whipping cream plus 2 tablespoons powdered sugarĬook’s notes: If persimmon pulp is chunky, mash with fork or whirl briefly in a food processor. If you like, substitute dried cherries or dried cranberries for the raisins.ġ/2 cup (1 stick) butter, room temperatureĢ cups persimmon pulp, about 3 to 4 very ripe Hachiya persimmons, see cook’s notesġ/4 cup finely chopped crystallized ginger The underlying sweetness of the persimmon shines through, augmented with the taste and texture of nuts and raisins, as well as chopped dried apricots. This dessert showcases the likable elements of fruitcake without the components that many find objectionable. When ripe, store at room temperature up to three days, or refrigerate in plastic bag in crisper drawer up to six days.Ĭakey Hachiya Persimmon Pudding features many of the likable elements of fruitcake without the characteristics that many find objectionable. Ripen at home, either at room temperature, or place in loosely sealed paper bag with another fruit, such as apple or banana. They are seldom sold ripe because they are super-soft and fragile.
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Touch them they should feel very, very soft.Ĭut off the top and their pulp can be scooped from the skin like jam from a cup. When buying Hachiya persimmons, don’t be fooled by the color of the skin the skin of these heart-shaped beauties is the same vivid orange color even when unripe. Both varieties are generally available from October to December. The Fuyu variety is tomato-shaped and is a lighter orange color it can be enjoyed when apple-like firm or slightly softened. Underripe, it is unpleasantly astringent. It needs to be fully ripe with a water balloon-like consistency to be delectable. One, the Hachiya, is heart-shaped and a vivid orange. Autumn brings two luscious varieties of persimmons to the marketplace.
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