BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘persimmons

We Want Some Persimmon Pudding…So Bring It Right Here!

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Yes, I’m obsessed with the luscious orange persimmons of the Pacific Northwest. But as we move out of their peak season, it’s better to bake with them as they turn to mush.

Two holiday recipes for persimmon pudding caught my attention of late. Tonight I made Deborah Madison’s recipe (see bottom picture below), which I found of the Grist website. It was a delicate steamed British-style cakey pudding. But what a potchke to make! I’m not sure it was worth the effort. I just don’t have much experience steaming puddings in molds.

This persimmon pudding recipe that recently ran in the New York Times also interested me.

Any easier persimmon recipes you would recommend out there?


Written by baltimoregon

December 26, 2008 at 1:01 am

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Pudding-like persimmons

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Hachiya persimmons

Hachiya persimmons


I didn’t even know I liked persimmons. But boy am I glad I stumbled upon these heart-shaped Hachiya ones at the farmers market. You must let them ripen until deep orange and swishy soft. You will then be rewarded with sweet, creamy flesh that leaves a slight astringent residue on the teeth. It’s a perfect fall fruit. I think I ate them in China but really am trying them again for the fruit time here. The Hachiya kind are much softer and sweeter than the more common, flat fuyu variety.

Here are some persimmon desserts I’d like to try: a semifreddo and this sundae recipe, although I would just use plain vanilla ice-cream, or better yet, vanilla Coconut Bliss, which is all the rage here.

Written by baltimoregon

November 16, 2008 at 12:57 am

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