In the Studio Today... Got Persimmons?

Updated Oct 23, 2013 - Originally posted 11/23/10
Have a happy, healthy and safe Halloween!

"Persimmons I" o/c, 5" x 5" unframed, 8" x 8" framed w/black and silver, wood frame.
Persimmons, Robson Harrington Park, San Anselmo.
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Persimmons Recipes: 

Please view the comments for some great Persimmon recipes by my friend, Sylvie!  Thank you, Sylvie.... Persimmon Cream Cheese Pie, and more!

1 comment:

Colleen Proppé said...

Some Persimmon Recipes, from Sylvie, my neighbor, friend, and a great caterer, who is on the San Anselmo Arts Commission, and a Marin Arts Council Board Member. We are lucky to have her here in Marin!

Sylvie's Recipes:

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Persimmon Pudding

2 cups persimmon pulp
1 1⁄2 cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
1⁄2 tsp. ground cinnamon 1/4 c. heavy cream
11⁄2 cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda

Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.

Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.

Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool. Serve with whipped cream or foamy sauce (recipe below).


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Persimmon Rice Custard


2 cups persimmon pulp
1/4 tsp. ground cloves
3/4 cup sugar
2 eggs, beaten
1 tsp. cinnamon
1 13 oz. can evap. milk
1⁄2 tsp salt
1⁄2 tsp. ginger
1⁄2 cup raisins
2/3 c. uncooked quick-cooking rice

Mix together pulp, sugar, cinnamon, salt, and spices. Next, add eggs. Fold in in milk, rice, and raisins. Place in 1 1⁄2 quart casserole and put in oven in shallow pan with 1 inch water. Bake at 350 degree oven for 50 to 60 minutes or until inserted knife comes out clean.


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Persimmon Cream Cheese Pie

(with Sour Cream Topping)


I cup persimmon pulp
12 oz. softened cream cheese
2 eggs
1 1/2 Tbsp. Flour
2 egg yolks
1⁄2 tsp. vanilla
3/4 cup sugar

Stir together pulp and eggs; next sift in flour and vanilla. Beat until smooth. Cream sugar and cheese in separate bowl; blend into pulp mixture. Pour into 9-inch graham cracker crust pie shell. Bake at 350 for 35-40 minutes. Remove pie, spread sour cream mixture on top; bake 10 or more minutes.


Sour Cream Topping


11⁄2 cups sour cream
2 Tbsp. sugar
1⁄2 tsp vanilla

Mix together cream and sugar; stir in vanilla. Mix well.


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Persimmon Pudding Cake


2 cups of Hachiya persimmon pulp
4 eggs
1/2 cup butter (1 stick), melted
3/4 cups milk
1 teaspoon vanilla

1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon all spice

1 cup chopped nuts - pecans or walnuts

Whipping cream

1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.

2 In a separate bowl mix the flour, sugar, baking powder, baking soda, salt, and spices.

3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.

4 Bake in a square glass pan, buttered, at 400°F until done (about 50 minutes).

Top with a dollop of whipped cream.

Serves 8.