Persimmon Pudding with Hard Sauce

Southerners use these persimmons to make cakes, pies, and preserves (some even grind the seeds to be used as a coffee substitute), but without question, the most popular and glorious dessert (especially at Thanksgiving) is persimmon
pudding with either whipped cream or a buttery hard sauce. The pudding is perfect for a large holiday buffet.

Makes 10 to 12 servings

INGREDIENTS:

FOR THE PUDDING

• 2 cups boiling water
• 4 large, ripe persimmons, stemmed and rinsed well
• 1 1⁄4 cups firmly packed light brown sugar
• 3 large eggs
• 1 1⁄4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 1⁄2 cups half-and-half
• 4 tablespoons (1⁄2 stick) butter, melted

FOR THE SAUCE

• 8 tablespoons (1 stick) butter, softened
• 2 cups confectioners’ sugar, sifted
• 1⁄4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1⁄4 cup heavy cream

INSTRUCTIONS:

1. Preheat the oven to 325°F. Grease a 3-quart baking dish with butter and set aside.
2. To make the pudding, pour the boiling water over the persimmons in a large mixing bowl, stir for about 2 minutes, then drain in a colander. Run the persimmons through a food mill (do not use a food processor) to produce 2 cups of pulp, then, in a large mixing bowl, combine the pulp, brown sugar, and eggs and beat with a fork till well blended. In a small mixing bowl, combine the flour, baking powder, baking soda, salt, and spices and stir this mixture alternately with the half-and-half into the persimmon mixture. Add the melted butter and stir till well blended and smooth. Scrape the mixture into the prepared baking dish and bake till firm, about 11 ⁄2 hours.
3. To make the sauce, combine the softened butter and sugar in a mixing bowl and beat with an electric mixer till light and fluffy. Add the salt and vanilla and beat well, then add the cream and beat till the sauce is smooth. (Do not chill this sauce for any length of time, which would alter the texture.)
4. Serve the pudding warm topped with the hard sauce.