Persimmon Folly

It’s a variation on Raspberry Fool, so we’re calling it Persimmon Folly.  As simple as getting out your beater and splitting a ripe persimmon or two in half, putting together this luscious dessert takes about 10 minutes.  Pop it in the refrigerator and bring it out effortlessly at meal’s end, along with after-dinner coffee.  We did just this Sunday evening and the Folly was a hit way out of proportion to its preparation.  One thing we all have agreed upon over the years, the decision to plant an Asian persimmon tree in full view of the front porch and the parlor-come-front-office window was no folly. In October, the tree’s foliage gleams brilliant shades of gold and orange, deepening to a pinkish red before tumbling with a dancer’s grace.  A lot of the leaves fall into the adjacent frog pond.  And what I don’t have a picture of yet is what the tree looks like when all the leaves finally are gone – to expose the dazzling fruit, hanging like so many incandescent Christmas ornaments from the elegant little tree. 

Late-season frog amid floating persimmon leaves

Late-season frog amid floating persimmon leaves

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Persimmon Pudding

If you’re going to steal, steal from the best.  This is from Martha Stewart’s Christmas book.  Unlike some of her recipes, it’s unfussy.  It’s also a very reliable recipe and always delicious.  Persimmon pudding has become a holiday tradition in our household, so much so that Adrienne now has a mature persimmon tree in her yard, from which she dispenses an abundance of persimmons to all who want some.

3 large ripe persimmons, washed and green crowns removed
½ C sugar
1/3 C veg oil
4 eggs
2 t vanilla extract
2 C flour
1 t baking soda
½ t salt
2 t cinnamon

Oil 3-quart pudding mold. Mash persimmons in a food processor or blender. In a
large bowl, combine sugar, oil, eggs, vanilla and beat until fluffy; add persimmon
pulp. In a separate bowl, combine flour, baking soda, salt and cinnamon; add to
persimmon mixture and beat until smooth. Pour into pudding mold. Cover pudding
mold with parchment, then foil so it is tightly sealed. Place on rack in large pot
and add boiling water until it comes halfway up the mold. Cover with a lid and
steam on low heat for three hours, adding water as needed (I actually never had to
add water). After three hours, turn off heat and let everything cool, then remove
pudding container from water bath and invert it onto serving platter. Serve with
lemon sauce.