Persimmon Baked Pudding With Tart Cherries And Haz... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An original recipe by Melissa's -.such a creamilicious dessert but the tart cherries to me brought it a notch higher Ingredients:
2 cups persimmons (use fuyu persimmons) pulp |
6 tablespoons evaporated milk |
2 teaspoons vanilla extract |
2 eggs |
1 cup sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup all-purpose flour |
1/4 cup hazelnuts toasted |
1/4 cup dried tart cherries |
1 cup vanilla wafer crumbs or graham cracker crumbs |
brandy vanilla sauce |
1 cup water |
1/4 cup brandy |
2 tablespoons butter |
1/4 cup sugar |
1 vanilla beans split lengthwise & seeds removed |
2 tablespoons cornstarch |
1 teaspoon nutmeg |
Directions:
1. COOL TIME 15 MINUTES
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3. Preheat oven to 350 degrees F. Grease and lightly flour a 9 inch pan. Remove outer skin and seeds from Persimmons. Reserve the pulp and chop fine. Combine evaporated milk, vanilla extract, eggs and persimmon pulp in a mixing bowl. Add sugar, salt, baking soda, flour, nuts, cherries and wafer cracker crumbs. Combine all ingredients thoroughly. Pour batter into prepared pan. Bake 45 minutes to 1 hour or until done. Do not over bake. Allow to cool 15 minutes in pan on a wire rack. Serve warm with Brandy Sauce, and a dollop of créme fraiche.
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5. Brandy Vanilla Sauce:
6. _________________-__
7. In a small saucepan add 3/4 cup of the water, brandy, butter, sugar and vanilla bean seeds. Bring to a boil, turn off heat and allow to simmer 10 minutes. While simmering, mix remaining 1/4 cup water and cornstarch in a small mixing bowl. Whisk the mixture into the brandy mixture. Remove from heat and allow to thicken. Sprinkle with nutmeg.
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