"To ripen persimmons, place them on a tray or a plate out of the refrigerator until very soft. The ripening time will depend on their maturity when picked. Persimmon is one of my favourite fruits for breakfast - halved and the flesh spooned out and eaten, or smothered like jam on toast."
There are two types of persimmons and the ones we get in the boxes need to be ripened until they are ready to burst.
- 185g unsalted butter
- 1 cup of sugar
- 2 beaten eggs
- 2 cups of plain flour
- 1tsp of bicarbonate of soda
- 400ml of soft, ripe persimmon pulp
- 1/2 pine nuts
- Preheat oven to 170C.
- Cream butter with sugar. Add eggs and mix. Sift flour and bicarb soda together and mix in. Add persimmon pulp and pine nuts and mix - the dough should be quite firm.
- Butter and flour two 26cm long x 10cm* wide loaf tins and distribute the dough evenly. Cook for an hour and cool before slicing.