persimmon desserts?

I have recently "discovered" persimmons and am smitten. Any amazing dessert recipes you'd care to share?

P.S. So far I've only eaten hachiya, never tried fuyu.

There's an old family recipe I have for steamed persimmon pudding -- I don't have it in front of me but I know it's been posted on the board several times, including recently. There's also a recipe in the Joy of Cooking for a persimmon pudding pudding, not steamed. But I just love to freeze them and eat them partially frozen with a spoon.

Thanks, I found it! Somehow I missed it the first time around.

Link: http://www.chowhound.com/topics/show/...

This recipe is really good. Last week, I made a persimmon tea bread that has a similar flavor (and similar ingredients).

Ooh, Caitlin, I'd love it if you posted the recipe for that. I can only make the pudding at Christmas, as it's sacrosanct in my house, but I'd love more uses for persimmons.

I adapted this from another recipe to use persimmons. It oes have similar flavors to your family pudding recipe, we thought. Perfect for autumn.

Persimmon Tea Bread

2 tbsp. brandy
1 cup golden raisins
1 3/4 cup all purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 cup sugar
1 cup pureed hachiya persimmon (about 2 large)
1/2 cup vegetable oil
1 tsp vanilla extract

Preheat oven to 350 degrees F. Pour brandy over raisins and set aside. Whisk together flour, cinnamon, baking soda, and salt and set aside. In a mixing bowl, beat together eggs, sugar, persimmon pureee, oil, and vanilla. Add dry ingredients and mix until just blended. Stir in raisins and brandy. Pour into a greased 9x5-inch loaf pan, and bake for 60-70 minutes, until a tester comes out clean. Cool on rack 15 minutes, then remove from pan to cool completely.

My own family recipe more pudding-like (more eggs, milk and butter) and a treasure; but this looks wonderful too and I look forward to trying. Incidentally should note (for anyone trying for the first time) that pudding persimmons are hachiyas, not fuyus!

Recently, I've just been slicing them (fuyas?), dusting freshly powdered cinnamon over them, and adding a pine nut or two. I can't wait for the rest of mine to soften!

Glad that you discovered these orange jewels. I grew up w/ persimmons, but haven't really thought about cooking w/ them til recently. Just bought a couple of fuyus the other day and put one in a salad of mixed greens, dried bing cherries, toasted pecans, and shaved parmesan. Pretty tasty for me, but hubby has an allergic reaction that causes chalkiness to permeate his whole mouth.

Although I haven't amassed any persimmon dessert recipes, I was thinking of experimenting w/ this idea myself. Some possibilities using persimmons: upside down spice cake w/ candied ginger; crostata or rustic tart w/ cranberries; streudel; tarte tartin. For baking, I would generally use fuyus since they are more firm (like apples). But I think that you could make a pulp w/ hachiyas if you want to infuse something w/ its flavor (say persimmon pound cake). Have fun experimenting, and please report back w/ any results.

I've made the upside cake years ago, and I would not suggest adding candied ginger as the subtle flavor of the persimmon will be overpowered by it. To each his own, of course, but just a hint. The spice cake should be a mild flavored one as well.

Thanks for the tip, kc girl. I've never baked w/ persimmons before, so this is helpful. Did you like the upside down cake that you made a few yrs. back? Any persimmon dessert recipes you'd care to pass on or refer me to?

The mother of a Korean ex of mine used to put her persimmons in a dehydrator till they became prune-like in texture, and then she stuffed them with pine nuts. It was delicious.

There's also a recipe for persimmon pound cake in David Lebovitz's "Room for Dessert". It's very nice and dense and moist, but kind of subtle on the persimmon flavor. Great book overall, by the way.

Link: http://meglioranza.com

Thanks, I always thought of getting it... I've just ordered it from Amazon.