Steamed Persimmon Pudding With Brandy Sauce

I learned early on that to be “set apart” is not a punishment; it is not an attempt on God’s part to deprive us or to condemn us to a cheerless, joyless lifestyle. It is a priceless privilege – it is a call to belong, to be cherished, to enter into an intimate love relationship with God Himself, much as a groom declares his intent to set his bride apart from all other women to be his beloved wife; to fit into the grand, eternal plan of our redeeming God for this universe; to experience the exquisite joys and purposes for which we were created; to be freed from all that destroys our true happiness.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		It, Try	12	Servings

INGREDIENTS

2	T	Butter, softened for mold
2	T	Sugar, for pudding mold
1	c	Raisins
1/2	c	Brandy
2		Persimmons
1 1/4	c	Sugar
2	T	Butter, softened
11 1/8	c	Flour
1	t	Baking soda
1/2	t	Salt
1	t	Cinnamon, ground
1/2	t	Cardamom, ground
1/4	t	Cloves, ground
1/4	t	Nutmeg, ground
1	c	Pecans, chopped
1/2	c	Cream, light
2		Egg whites
1/2	c	Butter
1	c	Sugar
1		Eggs
1/4	c	Brandy

INSTRUCTIONS

To prepare the pudding, butter the lid and sides of a 2-quart pudding
mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy,
deep pot for steaming by placing a trivet or small rack on the bottom
of the pot. Place the unfilled mold on the rack and pour in enough
water to come half way to two-thirds up the mold. Remove mold and
bring water to a simmer while preparing pudding.  Peel persimmons and
puree in food processor or blender. Combine  raisins and plump in
brandy. Place persimmon puree in a large mixer  bowl, add sugar and
butter, and beat together.  Sift together flour, baking soda, salt and
spices. Fold the dry  ingredients into persimmon puree by hand, mixing
well. Add pecans and  raisin mixture. Gradually stir in cream, mixing
thoroughly.  Whip egg whites to soft peaks. Fold them into the pudding
and pour  into the prepared mold. Secure lid. Tap pudding on the
counter  several times to break up any air bubbles. Carefully lower
mold into  the simmering water, placing it in the center of the pot so
steam  circulates around the mold. Cover the steam pot. Simmer for
2-2.1/2  hours over low heat, checking to maintain an even water level
while  steaming the pudding. The pudding is done when a skewer inserted
in  it comes out almost clean. Cool in pan until pudding shrinks from
sides of pan, about 15 minutes. Invert on a serving platter.  Prepare
Brandy Sauce by melting the butter and sugar together in the  top of a
double boiler. When melted, cook for an additional minute.  Cool
slightly. Beat the egg in a small bowl, then whisk it into the  melted
butter. Whisk in brandy. Either serve immediately or keep warm  over
hot water.  Persimmons have a nectarlike quality that keeps this Posted
to  MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct  26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 819 Calories From Fat: 170 Total Fat: 19.7g Cholesterol: 47.5mg Sodium: 226.7mg Potassium: 297.7mg Carbohydrates: 138.8g Fiber: 4.7g Sugar: 46.3g Protein: 14.7g