I first heard of Persimmon Pudding when I moved to California. It’s a holiday staple around here because of the abundance of ripe, beautiful fruit during the season. The dessert is a warm and luxurious accompaniment to cozy gatherings and cooler temperatures.
One of my favorite pudding recipes is from The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman. If you can’t find her book, there are plenty of recipes online. What I like about Amelia’s recipe, however, is that she doesn’t require a mold. The finished dish is much more casual to serve.
Amelia calls for Hachiya persimmons.
These persimmons are from Peacock Family Farms. Their tip for ripening the fruit more quickly is to place it in a paper bag with an apple slice. The fruit will be very soft and look almost rotten when it is actually ripe and ready for consumption.