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Steamed Persimmon Pudding With Brandy Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Try It
Amount Measure Ingredient -- Preparation Method
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-----PUDDING-----
2 tablespoons Butter; softened -- for mold
2 tablespoons Sugar -- for pudding mold
1 cup Raisins
1/2 cup Brandy
2 large Persimmons
1 1/4 cups Sugar
2 tablespoons Butter -- softened
11 1/8 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon -- ground
1/2 teaspoon Cardamom -- ground
1/4 teaspoon Cloves -- ground
1/4 teaspoon Nutmeg -- ground
1 cup Pecans -- chopped
1/2 cup Cream -- light
2 Egg whites
-----BRANDY SAUCE-----
1/2 cup Butter
1 cup Sugar
1 Eggs
1/4 cup Brandy
To prepare the pudding, butter the lid and sides of a 2-quart pudding
mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep
pot for steaming by placing a trivet or small rack on the bottom of the
pot. Place the unfilled mold on the rack and pour in enough water to
come half way to two-thirds up the mold. Remove mold and bring water to
a simmer while preparing pudding.
Peel persimmons and puree in food processor or blender. Combine raisins
and plump in brandy. Place persimmon puree in a large mixer bowl, add
sugar and butter, and beat together.
Sift together flour, baking soda, salt and spices.
Fold the dry ingredients into persimmon puree by hand, mixing well. Add
pecans and raisin mixture. Gradually stir in cream, mixing thoroughly.
Whip egg whites to soft peaks. Fold them into the pudding and pour into
the prepared mold. Secure lid.
Tap pudding on the counter several times to break up any air bubbles.
Carefully lower mold into the simmering water, placing it in the center
of the pot so steam circulates around the mold. Cover the steam pot.
Simmer for 2-2.1/2 hours over low heat, checking to maintain an even
water level while steaming the pudding. The pudding is done when a
skewer inserted in it comes out almost clean. Cool in pan until pudding
shrinks from sides of pan, about 15 minutes. Invert on a serving
platter.
Prepare Brandy Sauce by melting the butter and sugar together in the
top of a double boiler. When melted, cook for an additional minute. Cool
slightly. Beat the egg in a small bowl, then whisk it into the melted
butter. Whisk in brandy. Either serve immediately or keep warm over hot
water.
Persimmons have a nectarlike quality that keeps this
=============== Reply 3 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-PERSIMMONS
To: KXKA39C TOWANDA EVANS Date: 11/15 From:
RBFV65A JAMES KESSLER Time: 11:19 PM
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