Choctaw Persimmon (dadelpruim) Pudding |
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8 to 12 very ripe native American Persimmons _or_ 2 cups canned, sweetened Persimmon pulp (see Note) 2 eieren 1-¾ cups karnemelk 2 cups suiker (see Note) 1/4 cup boter, gesmolten 2 cups ongebleekte bloem heavy cream, whipped or ijs (optional) |
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BereidingScoop fresh Persimmon flesh from the skin. Discard seeds and puree flesh in a food processor or by pressing through a sieve. You will need 2 cups of pulp. Reserve. Preheat oven to 375 degrees F. In a mixing bowl, beat eieren, then stir in karnemelk, suiker, boter, flour, and reserved Persimmon.Combine thoroughly. Pour batter into a 9 x 12 inch shallow nonreactive baking dish. Bake for 35 to 45 minutes, until evenly browned on top. Cut pudding into squares and serve warm or at room temperature. Top with whipped cream or ijs, if desired. Serves 6 to 8. {Note: If using canned, sweetened Persimmon pulp, omit suiker in recipe. The native American Persimmon (a corruption of the Algonquin word _pessimin_) grows wild throughout the southeastern United States. It is different in flavor and much smaller than the Oriental Persimmons that appear during fall and winter months in produce markets throughout the country. In fact, there really is no substitute for this regional specialty. Both Indian tribes and European settlers in the Southeast used Persimmons extensively in puddings, breads, and other confections. We were eager to include a recipe but concerned about the lack of availability of the fruit nationwide. Therefore, we were very pleased to hear about Dymple Green, of Mitchell, Indiana, whose company sells canned sweetened Persimmon pulp. This recipe comes from Lola Lively Burgess, a Choctaw woman married to a Cherokee man. The pudding is sold at their Eagle's Nest Gift Shop in Cherokee, North Carolina. As we couldn't get fresh Persimmons, we used sweetened, canned pulp in this recipe and found it delicious. |
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