Steamed Persimmon Pudding With Brandy Sauce
| 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)
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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