Be sure to harvest only the orange, soft persimmons. If they are green or firm, they can have an astringent taste. (Kayte Young/WFIU)
Susan Gray of Bloomington, Indiana shared the recipe she's been using for years. It came from Clara Kinsey. You can listen to her walking through the steps of the recipe with Alex Chambers, and talking about how she knew Mrs. Kinsey, on this episode of Earth Eats.
In the show, she doubles this recipe, to share.
1 cup persimmon pulp
½ cup sugar (scant)
1 egg
1 cup milk
1 cup flour
½ tsp soda
1/4 tsp salt ½ tsp cinnamon
1/4 tsp allspice or mace
1/4 tsp ground cloves
Mix liquid ingredients then sift in dry mixture. Mix slowly with whip. Bake in 1 ½ quart greased Corning ware or Pyrex dish about 1 hour at 325 degree or slower oven. Rises, then falls and darkens in color. Toothpick will come out clean when done. Serve with unsweetened whipped cream. To double recipe - use only 1 egg. Bake in 10x10 deep Pyrex or Corning dish.
