Sunday, December 5, 2010

Persimmon Bread

I had been ripening Fuyu persimmons in my kitchen window for over two weeks in hopes of making something fabulous with them (aside from the Thanksgiving persimmon stuffing). A friend had been talking up a persimmon loaf recipe. 

Then, at the farmer's market yesterday, I heard a vendor speaking Greek. Since my husband is half Greek I asked him where in Greece he was from. One thing leads to another and I end up with a pound of hachiya persimmons (quite different in shape and apparently in taste from the fuyu). 

Fuyu persimmon (squat like a tomato)

Hachiya Persimmon (photo c/o Wikipedia and more acorn shaped)

It turned out that the amazing persimmon bread recipe that my friend Heidi passed along calls specifically for persimmons of the hachiya variety. 

Thank you Greek vendor!

Here is a link to the James Beard recipe a la David Lebovitz a la my friend Heidi. Make and enjoy!

NOTE: The recipe calls for 2/3 of a cup of Cognac or Whiskey. In case you don't want your cake to taste like alcohol, don't use that much. I, on the other hand, prefer my food to taste like it just came out of the liquor cabinet.....

It also tastes great for breakfast with a cup of tea.

Or wrapped up it makes a nice holiday pressie!


  1. So glad you tried the bread! I have more persimmons ripening to make some for teacher gifts. Xo

  2. Haha, I didn't realize I was signed in as Sean! XoHeidi


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