Persimmon season lasts from late-October to early January – actually quite short. Eat the firm, flat Fuyu persimmon like an apple or add it to salads or present them with cheese. The Hachiya persimmon is elongated or acorn-shaped and can be quite astringent unless fully ripe. The pulp of this particular persimmon is used in the persimmon pudding presented here.
How to pick the perfect Hachiya:
According to Specialty Produce: “When fully ripe the fruits are a beautiful deep orange. Another indicator of ripeness is that the fruit should feel like a water balloon when resting in your hand. The skins are thin, similar to a tomato. The flesh is even deeper orange in color and more striking then the skin. When ripe the flesh is jellied in texture.”
How to ripen a Hachiya:
According to SF Gate: “Place the persimmons in a brown paper bag with an apple or a banana. The ethylene gas apples and bananas produce speeds up the ripening process. Alternatively, keep the fruits out at room temperature in a bowl.”
2 tablespoons butter, softened
2 tablespoons butter, melted and cooled
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pound very ripe Hachiya persimmons, approximately 2 for 1 cup of pulp
1 cup granulated sugar
2 tablespoons dark rum
1/2 cup milk, divided
1 teaspoon vanilla
1/2 cup raisins
1/2 cup bourbon whiskey, divided
Garnishes: Confectioner’s sugar and freshly whipped cream
Equipment: One 8 x 3-inch large soufflé dish or eight 4-ounce ramekins
• Preheat oven to 350˚F. Lightly wipe the soufflé dish or ramekins with the softened butter.
• Sift all the dry ingredients together except for the granulated sugar.
• Remove the top of the persimmons. Scoop out the pulp to make 1 cup, and place in a mixing bowl. Combine with the sugar and mix well.
• Add 1/2 of the dry ingredients to the pulp mixture. Add 1/4 cup of the milk and stir to combine.
• Add the remaining flour mixture, milk, rum, melted butter and vanilla. Mix well. Lastly, fold in the raisins.
• Pour the batter into the soufflé dish or divide into the individual ramekins. Place the soufflé dish in a middle rack and bake for 50 – 60 minutes or until a knife inserted in the center comes out clean. If using ramekins, place on a sheet pan and bake for 30 – 45 minutes.
• Remove from the oven and allow to cool. For the large soufflé, pour 1/4 cup of the bourbon over the pudding and allow to rest for 1 hour. Repeat with the remaining 1/4 cup of bourbon.
• Serve dusted with confectioner’s sugar and a dollop of freshly whipped cream.
Makes 1 large soufflé or 8 individual ramekins; serves 8 – 12
Recipe courtesy of Diana Treter