Greg DuPree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
This richly spiced dessert is the best way to use fresh persimmons while they’re in season. You’ll find two common types at stores in fall. Fuyus (pictured) have a squat shape and remain firm even when ripe. Remove skin with a vegetable peeler. Heart-shaped Hachiyas ripen to a very soft texture. They have thin skin, so halve them lengthwise, and then scoop out the pulp. Once the fruit is peeled, seeded, chopped, and pureed in a food processor, don’t forget to press the mixture through a fine mesh strainer. Or skip this step, and order frozen fresh puree from La Vigne Organics.
How to Make It
Step 1
Preheat oven to 300°F. Lightly grease a 13- x 9-inch baking dish with cooking spray; set aside. Whisk together first 9 ingredients in a large bowl. Whisk together eggs, milk, half-and-half, zest, and liqueur (if using) in a separate large bowl until well combined. Add flour mixture to milk mixture alternately with persimmon puree, beginning and ending with flour mixture. Stir in chopped toasted pecans until just combined. Gradually add melted butter, and stir until just combined. Pour mixture into prepared baking dish.
Step 2
Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. Serve with Cinnamon Whipped Cream. Sprinkle with cinnamon, and top with persimmon slices.
