Persimmon Pudding

A few weeks ago while visiting a friend in San Diego, I decided to bring back some organic persimmons for my mom as a souvenir.  I think they were grown by the owner of the restaurant as he told me I could take as many as I wanted after I paid him my one or two dollars for the persimmons, and a few Meyer lemons.  Prior to that I had never seen or heard of a persimmon, and honestly could barely pronounce it.  Well, I may have seen them in the store before but mistaken them for tomatoes, but they are actually a very sweet fruit.  After they were done ripening on the porch for a few weeks, I settled on this persimmon pudding recipe from Allrecipes.com.  It was quite a process, but an awesome first taste for me. I’m a big fan of bread pudding and this one was a nice balance of rich gooey dough, buttery flavor, and cinnamon.

To get the pulp from the persimmons I sectioned them and peeled the skin off, then used a very small strainer to mash them through.  I ended up using the chunky parts too, once they were smashed down enough.

I also used soymilk and 1/4 c. less sugar than the recipe calls for.

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One response to “Persimmon Pudding

  1. Mmm.. sounds good. I do not have a lot of experience with Persimmons, but this pudding sounds like a great excuse to try them! 🙂

    Glad to have found your blog!

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