PERSIMMON CANDY RECIPES

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PERSIMMON PUDDING RECIPE: HOW TO MAKE IT



Persimmon Pudding Recipe: How to Make It image

When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons butter, softened
1 cup sugar
1 large egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk
1 cup mashed ripe persimmon pulp (about 3 medium)
BUTTER SAUCE:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp., Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups., For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PERSIMMON JAM RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Persimmon Jam Recipe - Food.com - Food.com - Recipes, Food ... image

Make and share this Persimmon Jam recipe from Food.com.

Total Time 45 minutes

Prep Time 45 minutes

Yield 8 cups

Number Of Ingredients 4

3 lbs ripe persimmons
7 cups sugar
2 lemons, juice of
1 (6 ounce) bottle liquid pectin

Steps:

  • Wash, peel and seed the persimmons.
  • Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
  • Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
  • Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
  • Skim thoroughly with a metal spoon.
  • Ladle into 8 half-pint hot sterilized jars and seal.

Nutrition Facts : Calories 898.5, FatContent 0.7, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.6, CarbohydrateContent 233.3, FiberContent 0.5, SugarContent 174.9, ProteinContent 1.4

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