- Rating:
- Servings:
- 6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 2 cups Persimmons (use Fuyu or Hachiya Persimmons) pulp
- 6 tablespoons Evaporated Milk
- 2 teaspoons Vanilla Extract
- 2 Eggs
- 1 cup Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup All-Purpose Flour
- 1/4 cup Hazelnuts toasted
- 1/4 cup Dried Tart Cherries
- 1 cup Vanilla Wafer Crumbs or Graham Cracker Crumbs
Brandy Vanilla Sauce
- 1 cup Water
- 1/4 cup Brandy
- 2 tablespoons Butter
- 1/4 cup Sugar
- 1 Vanilla Beans Split lengthwise & seeds removed
- 2 tablespoons Cornstarch
- 1 teaspoon Nutmeg
Directions
Preheat oven to 350 degrees F. Grease and lightly flour a 9 inch pan. Remove outer skin and seeds from Persimmons. Reserve the pulp in a mixing bowl. Add evaporated milk, vanilla extract, and eggs to persimmon and combine. Add sugar, salt, baking soda, flour, nuts, cherries and wafer cracker crumbs. Combine all ingredients thoroughly. Pour batter into prepared pan. Bake 45 minutes to 1 hour or until done. Do not over bake. Allow to cool 15 minutes in pan on a wire rack. Serve warm with Brandy Sauce, and a dollop of créme fraiche.
Brandy Vanilla Sauce
In a small saucepan add 3/4 cup of the water, brandy, butter, sugar and vanilla bean seeds. Bring to a boil, turn off heat and allow to simmer 10 minutes. While simmering, mix remaining 1/4 cup water and cornstarch in a small mixing bowl. Whisk the mixture into the brandy mixture. Remove from heat and allow to thicken. Sprinkle with nutmeg.
