Persimmon Baked Pudding With Tart Cherries And Haz... Recipe

Directions:

1. COOL TIME 15 MINUTES
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3. Preheat oven to 350 degrees F. Grease and lightly flour a 9 inch pan. Remove outer skin and seeds from Persimmons. Reserve the pulp and chop fine. Combine evaporated milk, vanilla extract, eggs and persimmon pulp in a mixing bowl. 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.
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5. Brandy Vanilla Sauce:
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7. 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.