PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
PERSIMMON ICE CREAM
Make and share this Persimmon Ice Cream recipe from Food.com.
Provided by Mercy
Categories Frozen Desserts
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, peel and seed the persimmons.
- Puree them in a food processor or blender until smooth.
- Add the lemon juice and one-fourth cup of sugar.
- Process until well-blended.
- Whip the cream to soft peaks.
- Gently fold it into the persimmon mixture.
- Taste and add more sugar, if needed.
- Freeze in an airtight container.
- Best if served within a day or two.
Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8
12 DELICIOUS PERSIMMON RECIPES (+PERSIMMON APPLESAUCE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Cook all ingredients in a slow cooker on high for 2 hours.
- Mash with a potato masher or use an immersion blender.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
PERSIMMON FLANS WITH HONEYED WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine 1/2 cup sugar with cinnamon, coriander, and nutmeg. Using an electric mixer at moderate speed, being mixing, adding the eggs one by one. Then add the persimmon pulp until the mixture holds together. Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth. Set aside.
- In a heavy-bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes. When the sugar has caramelized, immediately remove from the heat to stop cooking.
- Assemble four (6 to 8-ounce) ramekins or custard cups. Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin. Then pour about 1/3 cup of persimmon batter on top of the caramel. Set the prepared ramekins in a deep-sided baking dish and pour enough water around them to reach halfway up the sides. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. Remove from the oven and set aside to cool. Refrigerate each flan, covered with plastic wrap, to set.
- Just before serving, whip the cream in a medium bowl until it forms soft peaks. Blend in the honey, then whip again. Set aside.
- Remove the flans from the refrigerator and run a small paring knife around the rim of each. Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate. Place a dollop of honeyed whipped cream on each portion and serve.
PERSIMMON TOPPING FOR ICE CREAM
Steps:
- Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).
SPICED PERSIMMON ICE CREAM
Developing new flavors of ice cream is a passion of mine and there are very few ingredients that I won't experiment with. This creation was inspired by a great persimmon cookie recipe that I have. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 294 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 111mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PERSIMMON ICE CREAM
Provided by Amelia Saltsman
Categories Milk/Cream Ice Cream Machine Pepper Dessert Christmas Low Cal High Fiber Frozen Dessert Fall Winter Persimmon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
- Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
- Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
- Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
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