Best 7 Persimmon Cream Recipes

PERSIMMON CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
• Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
• Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
• Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

PERSIMMON ICE CREAM

Steps:

• Wash, peel and seed the persimmons.
• Puree them in a food processor or blender until smooth.
• Add the lemon juice and one-fourth cup of sugar.
• Process until well-blended.
• Whip the cream to soft peaks.
• Gently fold it into the persimmon mixture.
• Taste and add more sugar, if needed.
• Freeze in an airtight container.
• Best if served within a day or two.

PERSIMMON TOPPING FOR ICE CREAM

Steps:

• Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).

PERSIMMON ICE CREAM

Steps:

• Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
• Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
• Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
• Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.

PERSIMMON CREAM PIE

Steps:

• 1. For best results persimmons must be very ripe. They ripen best at room temperature, points up. Do not use bags or ripening bowls. When they look almost bad, beginning to wrinkle, and they feel like there is jelly under the skin, they are finally ready. Think of an over-ripe banana. This can take a long time if they are picked under-ripe as many are in the supermarket.
• 2. FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350 degrees about 10 to 15 minutes, stirring them several times during baking. (Pecans will start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside. In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals begin to form on the sides of the pan, cover the pan for 30 seconds or up to 5 minutes so steam cleans off the sides of the pan.) When the sugar darkens, you may swirl the pan to help even the color. When caramel turns a light brown (or dark tan), remove from heat. Don't let the caramel get too dark, or the topping will be spoiled. Using a wooden spoon, stir the toasted nuts into the caramel, mixing to coat well. Spread caramel coated nuts on the buttered cookie sheet and allow to cool for 1 hour. When completely cool chop pecans coarsely with a knife (a food processor won't work well with this sticky mixture). You can store any extras in a tightly covered jar at room temperature for up to three months. This topping is good sprinkled on a frosted cake or unbaked muffins as well as this pie.
• 3. FOR PERSIMMON FILLING: Put the oven rack in the center of the oven and preheat oven to 450 degrees. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender. Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp and salt. Pour filling into pie shell.
• 4. Top with 1/2 cup of praline crumble. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes to 1 hour more. If the pie crust begins to get too brown cover the edges with foil strips. Filling will almost boil when done. Cool pie before serving. Good with whipped topping.
• 5. NOTE: You can make this recipe without the Praline Crumble Topping and just use Cool Whip to top it. However, the STICKY PECAN PRALINE CRUMBLE is very good! And it really makes this recipe so much better.

BOSC PEARS IN ROSé WINE WITH PERSIMMON ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
• Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.

PERSIMMON CREAM

Steps:

• Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
• With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.