Persimmon Pudding

Featured in the December 2010 Newsletter
Recommended Pairing: Sherry
Serves 2

Ingredients:
1 pound Golden raisins
1 ½ cup Brandy
36-ounces persimmon, ripe
28-ounces granulated sugar
2 tablespoons vegetable oil
1 tablespoon vanilla extract
12-ounces bread flour
1 tablespoon baking soda
2 teaspoons salt
1 teaspoon cloves, ground
1 teaspoon nutmeg, ground
10-ounces walnuts
Butter, as needed
Flour, as needed

Combine the raisins and brand and set aside to soak. With the soft butter, brush two 2-quart bundt pans with butter. Sprinkle in the flour and tumble around the pans until a thin even coating has stick to the butter; empty out excess flour.

Slice the persimmons in half and then use a melon-ball cutter or small spoon to scoop out the flesh., scarping the skin thoroughly. Discard the skin. Puree the pulp, strain, and measure: you should have very close to 3 cups. Mix the persimmon puree with sugar, oil and vanilla.

Sift together the flour, baking soda, salt, cloves and nutmeg. Combine with the puree mixture, stirring in the walnuts, milk and raisin picture (including all of the brandy). Divide the batter equally between the reserved pans.

Bake at 325°F for about 1 hour and 15 minutes or until bakes through. Let the pudding cool in the pans completely before unmolding. Unmold and cut the puddings into slices.