COMMENT:
Persimmons are no different from any other fruit. Before their peak of ripeness, they can be bitter and astringent. However, once ripe and soft to the touch, they explode with a sweet, sugary flavor. They are perfect for jams, jellies and breads.
INGREDIENTS:
- 1 1/2 cups mashed persimmons
- 1 cup pecans, chopped
- 2 cups flour
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 2 eggs
- 5 tbsps butter
- 1/4 cup buttermilk
- 1 tsp lemon juice
- 1/2 cup sugar
- 1/4 tsp salt
METHOD:
Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2-inch loaf pan. In a large mixing bowl, sift flour, baking powder and baking soda. Reserve for later use. In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, persimmons, sugar and salt. Mix or blend until smooth. Slowly add flour mixture and mix until well incorporated. Fold in nuts. Pour batter into pan and bake 1 hour and 25 minutes, or until inserted toothpick comes out clean. |
