Hachiya Persimmon Bread Pudding Recipes

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PERSIMMON PUDDING



Persimmon Pudding image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Provided by Rhonda O

Categories     Fruit

Time 1h30m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

Steps:

  • Combine persimmon pulp with sugar.
  • Beat in eggs. Mix in milk, then butter.
  • Sift or stir flour with baking powder, cinnamon, nutmeg.
  • Mix with persimmon mixture.
  • Pour batter into a well greased 9-inch square cake pan.
  • Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5

PERSIMMON BREAD



Persimmon Bread image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Mixer     Egg     Breakfast     Brunch     Quick & Easy     Winter     Healthy     Persimmon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

  • Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
  • Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
  • In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
  • Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
  • Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
  • Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
  • Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

HACHIYA PERSIMMON BREAD PUDDING



Hachiya Persimmon Bread Pudding image

Categories     Dessert     Bake     Quick & Easy     Walnut     Fall     Winter     Persimmon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 cups whole milk
1 1/2 cupsHachiya persimmon purée
3/4 cup packed dark brown sugar
3 large eggs
1/4 cup raisins
1 teaspoon vanilla
1/8 teaspoon salt
8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
1/2 cup walnuts (2 oz), coarsely chopped and ">toasted
1 1/2 tablespoons unsalted butter, cut into bits
Accompaniment: whipped cream

Steps:

  • Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
  • Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

STEAMED PERSIMMON PUDDING



Steamed Persimmon Pudding image

Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 12

Number Of Ingredients 18

4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas (golden raisins)
3 to 4 very soft hachiya persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger
Oven-Dried Persimmon Slices, for garnish
Calvados Cream, for serving

Steps:

  • Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
  • Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
  • Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
  • Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.

RAW PERSIMMON AND BANANA PUDDING



Raw Persimmon and Banana Pudding image

If you've ever eaten a persimmon you know how delicious a fruit this is. There are several kinds, but the ones that are readily available where I live are the Fuyu and the Hachiya. I try to use the Fuyu because they can be eaten without any problems once ripe. The Hachiya are another story. Hachiya Persimmons are shaped differently then the Fuyu. They are longer and conical in size, something like a paste tomato. The Hachiya should be rippened very thoroughly. They contain a lot of Tannin and are very astringent. If you eat it before it is ripe, it will make your mouth pucker. Your teeth will feel coated and its most unpleasant. The Fuyu are short and are shaped like a vine tomato. I bought a few Fuyu late in the summer and we finally got round to eating them yesterday. This recipe is so easy and very good for you.

Provided by Chef Joey Z.

Categories     Dessert

Time 15m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 4

5 persimmons (ripe, peeled and seeded)
2 bananas (I used just ripe ones)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg (I used fresh ground) (optional)

Steps:

  • Peel the persimmons and remove the black seed. Put the pulp in a blender.
  • Peel and add the bananas to the blender.
  • Add the vanilla and nutmeg if you using.
  • Blend until smooth.
  • Sprinkle a little nutmeg on top.
  • Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
  • Bon Appetit!

Nutrition Facts : Calories 190.4, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 48.1, Fiber 3.1, Sugar 14.7, Protein 1.8

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