Chef John Hogan's Persimmon Pudding
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chef John Hogan's Persimmon Pudding
  Pudding    Fruit  
Last updated 6/12/2012 12:48:08 AM. Recipe ID 9104. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chef john hogan's persimmon pudding
 Categories: Pudding, Fruit
      Yield: 6 Servings
    1/4 c  Brandy, Armagnac preferred
    1/2 c  Raisins
      4 tb Butter, melted
      1 c  Sugar, plus 2 tb
      1 c  Persimmon puree
    1/2 c  Chopped pecans
    1/2 ts Grated nutmeg
    1/4 ts Ground clove
      1 ts Vanilla extract
      1 c  All-purpose flour
      1 ts Baking soda
      1 pn Salt
      3    Egg whites
      1 qt Vanilla ice cream
  1. Heat an oven to 300 degrees. In a small dish, combine brandy and
  2. In a bowl, combine melted butter, 1 cup sugar, persimmon pure,
  pecans, nutmeg, clove and vanilla. Mix, then add flour, baking soda
  and salt and mix again. Add the brandy and raisins.
  3. Bring water to a boil in a tea kettle. Using a mixer or hand
  beater, whip the egg whites to soft peaks. Continue beating while
  gradually adding remaining 2 tablespoons sugar and beat until glossy,
  stiff peaks form.
  4. Fold this meringue into the persimmon mixture and pour it into a
  greased 1-quart souffl mold or six to eight 4-ounce ramekins. Place
  the mold in a high-sided pan, place in the oven and fill the pan
  half-way with boiling water. Close the oven and bake for 45 minutes,
  or until the center of the pudding is springy to the touch.
  5. Serve from the mold along with scoops of vanilla ice cream or with
  whipped cream.
  by John Hogan, chef of Park Avenue Cafe, Chicago, Illinois
  Chicago Tribune, December 22, 1996

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 9104 (Apr 03, 2005)

[an error occurred while processing this directive]