Hachiya Persimmons

A basket full of Hachiya Persimmons has been ripening for a couple of weeks.  The shiny, bright orange orbs have been just sitting there looking pretty.  I noticed yesterday at the Market that Park Farm’s table had them ripe and ready to go, no waiting.  So, you could pick up a few next Sunday and bake bread that night!  Right now mine are soft and squishy like water balloons and ready to use.  The following simple recipe was found at David Lebovitz, formerly of Chez Panisse and now an ex-pat in France.  This is what I am doing tonight…

Persimmon Bread
Two 9-inch Loaves
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.  Adapted from Beard on Bread by
James Beard by David Lebovitz

31⁄2 cups sifted flour
11⁄2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 21⁄2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
(from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits
(such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.