My good friend Joyce does just about everything perfectly. She cooks, she sews, she grows orchids. She takes gentle and loving care of her family and friends. Joyce is a keeper.
Her nemesis for the last few years, however, has been a type of tree– a persimmon tree, to be precise.
Tree after tree after tree after tree, they’ve withered and died.
Until now.
This year Joyce has added a green(er) thumb to her many accomplishments. Her newest persimmon tree produced four Fuyu persimmons . (Way to go, Joyce!)
I was lucky enough to receive one of Joyce’s inaugural persimmons as a gift. It’s a beaut, too. Just look at that vibrant persimmon color!
If you’re not familiar with persimmons, you will be interested in knowing that, in addition to their beauty, persimmons are a very healthy food choice. Persimmons contain vitamins A,C, and E and fiber. Nutritionists believe they support your immune function, skin health and digestive health. As a cook, it is also interesting to note that persimmons are rich in pectin which makes them great for use as a thickening ingredient. So, growing and consuming persimmons is a smart thing to do.
So, what to do with this beauty?
I decided to make a warm persimmon pudding topped with vanilla ice cream. It was a bit of heaven.
I’m sure pulling for that persimmon tree to flourish and fruit next year!
Persimmon Pudding
Ingredients
- 1 Fuyu persimmon (very ripe-mashed)
- 1 egg (room temperature and beaten)
- 2 T. brown sugar
- 2 T. all-purpose flour
- Dash cinnamon
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Mix all ingredients and pour the mixture into a ramekin (or several small ramekins).
- Step 3 Bake at 350 degrees F. for about 25 minutes. You want the pudding to be puffed but solid.
- Step 4 Serve topped with a generous dollop of vanilla ice cream or whipped cream. Cook’s Note: You can find a great vanilla ice cream recipe on Blue Cayenne. Here it is: Vanilla Ice Cream.
