Persimmons are one of those foods that some people have never heard of in their life and others grew up with from their grandparents. For once I can say I am in the second tier of the persimmons knowledge group. Not only had I heard of them, eaten them in cookies and bread but my grandfather had a persimmon tree in his backyard. So if you are part of either family the welcome back or bienvenue to persimmons you have my permission, no you must first watch daffy duck's cartoon about his cousin and persimmons and let me know what in the world he was talking about and then go find some persimmons and make this persimmon bread. David Lebowitz does a wonderful job with this recipe adding the just right amounts for flavorful bread so I won't add much other than please oh please if you live in the PNW use some toasted hazelnuts for this recipe and some local rye whiskey. It is not only fantastic, flavorful but well it may even have you sharing with friends and family who make you Laugh till your Stomach hurts.
- rye whiskey
- toasted hazelnuts
- baking powder
- kosher salt
- golden raisins
- melted butter
Recipe: found on David Lebovitz blog but don't forget the toasted hazelnuts and Rye whiskey to make it local if you are from the Pacific NorthWest.
- Rather than make two large loaves I opted for 4 small loaves...using small pans. Cooking time will be longer and make sure to not overfill the pan. Done when cake tester comes out clean.
- Check the date on baking powder you do not want to use old baking powder. Label your new fresh can with a date and use up within 6 months
- Persimmons are ripe when they feel like water balloons
- Need to ripen faster stick them in the freezer for 24 hours and take out and defrost. Otherwise if unripe they take about 3-4 weeks to ripen
- Dust with powdered sugar for a lovely hint of winter but make sure to not add until cake is cool or sugar will melt