North American Fruit Explorers mailing list at ibiblio

["Bob Kelly" <Bkelly66@bellsouth.net>]

Spicy, Rich Persimmon Pudding recipe:

 

2 Cups persimmon pulp

1 cup sugar

1 tsp baking powder

1/2 tsp salt

1 cup milk

1 cup Half and Half

1/2 tsp nutmeg (or 3 tsp pumpkin pie spice)

2 eggs

1 1/2 cups flour

1 tsp baking soda

1/2 cup melted butter

2 tsp cinnamon

1 tsp ginger or allspice

1 tsp ground cloves (optional)

 

Mix together pulp, sugar, melted butter, and milk.  Mix dry ingredients separately.  Then combine both mixtures.  Stir well.  Pour into greased 9 X 13 inch pan and bake for one hour at 325  F.  Stir several times while pudding is baking.

 

This is my wife's favorite recipe for persimmon pudding.  Can use native or oriental, but the native is best.

 

Bob Kelly

----- Original Message -----

From: Helga and Bert Dunn

To: nafex@lists.ibiblio.org

Sent: Wednesday, October 30, 2002 2:03 PM

Subject: [NAFEX] Persimmon- Diospyros Virginniana

Hello all

Have more 3-4 baskets more than I can eat raw.

A favourite recipe please- wine, stewed, whatever

Thanks in advance

Bert Dunn   RR4 Tottenham   Ont    zone 4b
www.hardygrapes.tottenham.on.ca

 

see also http://www.littlefatwino.com/bertslist.html

 

THINK BLENDING, NOT VARIETALS