|Wild Indiana Persimmons are usually about the size of an English |
|They grow on Persimmon trees and are full of hard black seeds between the size of watermelon and pumpkin seeds.|
The recipe for her Persimmon Pudding is at this earlier link if you would like to see more about it. thehiddenpantry.blogspot.com/2011/12/old-fashioned-persimmon-pudding-my.html
Today I am making something new Persimmon Bread. My husband's friend who had the trees from where these fruits came Saturday asked my to make him Persimmon Bread so I am testing recipes today!
|I cannot think of another way to remove the seeds from the pulp than a food mill.|
|I add the juice of a half of a fresh lemon to 3-4 cups of pulp.|
|I have seen persimmon pulp compared to apricots and honey. They do sort of look that way!|
|The loaf came out a dark glossy jewel like loaf.|
1 3/4 C. flour
3/4 t. kosher salt
1 t. baking soda
1 t. ground cinnamon
1 1/4 C. sugar
1 stick (1/2 C.) cooled melted butter
2 large lightly beaten eggs
1/3 C. Kentucky bourbon (Cognac, bourbon, or whiskey will due)
1 C. persimmon pulp
1/8 t. Fiori Di Sicilia (intense citrus vanilla flavoring) You may substitute grated orange zest and vanilla)
1 C. pecans rough chop
1 C. golden raisins
Butter loaf pan and line with parchment paper or dust with flour. Preheat the oven to 350 degrees F.
Place the first 5 ingredients in a large mixing bowl. Make a well in the center of the bowl and add the rest of the ingredients. Stir altogether well.
Spread into the prepared pan and bake 1 hour or until a skewer placed in the center of the loaf comes out clean. Remove from the oven and cool. Yield 1 large loaf.
|It is truly delicious!|