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Tuesday, February 5, 2013

Persimmon Bread

When I received two persimmons in my CSA delivery box last fall, I had no idea what to do with them. I googled around and learned that they were ripe when they went totally soft. I peeled, pureed and frozen the persimmon flesh until I could figure out what to do with it.

Source
 
I've always been an admirer of the James Beard Foundation and its eponymous awards program. I'm also a fan of the writings of James Beard - classics.

This all relates to my persimmon dilemma because I was fortunate enough to find one of James Beard's original recipes for persimmon bread.

Persimmon Bread
  • 3½ c sifted flour
  • 1½ t salt
  • 2 t baking soda
  • 1 t ground nutmeg
  • 2-2½ c sugar
  • 1 c melted unsalted butter and cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • 2/3 c whiskey
  • 2 c persimmon puree (from about 4 squishy-soft Hachiya persimmons)
  • 2 c walnuts, toasted and chopped
  • 2 c golden raisins
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. Preheat oven to 350 degrees. Sift the first 5 dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. Bake 1 hour or until toothpick inserted into the center comes out clean.
 
Makes two 9-inch loaves. Storage: Will keep for about a week, if well-wrapped, at room temperature. It takes well to being frozen, too. 


And the taste? It reminded me somewhat of a fruitcake - slightly dense, but very sweet.

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