When the weather turns nippy with shortened days and longer nights, it is time to harvest those luscious, sweet persimmons. Local foragers will have already scouted out favorite persimmon trees. Always remember to leave plenty ripening fruit on and around the persimmon trees for the local wildlife. Opossums and skunks enjoy visiting beneath the trees, along with woodpeckers and butterflies, who just cannot seem to leave the persimmons alone. Ant colonies are often also found beneath persimmon trees. They regularly send out troops to scavenge the area for the exceptionally ripe, soft fruit.
Once the persimmons are harvested, cooked and gently mashed into persimmon fruit pulp to preserve the sweet flavor and natural orange color, it is time to begin the persimmon recipe.
Preheat the oven to 325 degrees.
Lightly grease two 8″ x 8″ pans (glass pans work best for caramelizing)
In a large bowl combine and thoroughly mix dry ingredients:
2 cups flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Cream together wet ingredients, then slowly add dry mix. Some slight lumpiness from the persimmon pulp or butter is ok. Pour the prepared batter equally into the two baking dishes. Bake for approximately an hour or until a toothpick comes out clean and edges are slightly caramelized.
Remove the pudding from oven and let set up for 20-30 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping. Thoroughly enjoy.