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  Recipe Home » Puddings » Chef John Hogan's Persimmon Pudding
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  Chef John Hogan's Persimmon Pudding
  Category: Puddings
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 504
Ingredients:
1/4 cup Brandy, Armagnac preferred
1/2 cup Raisins
4 tbsp Butter, melted
1 cup Sugar, plus 2 tb
1 cup Persimmon puree
1/2 cup Chopped pecans
1/2 tsp Grated nutmeg
1/4 tsp Ground clove
1 tsp Vanilla extract
1 cup All-purpose flour
1 tsp Baking soda
1 pinch Salt
3 Egg whites
1 qt Vanilla ice cream
Instructions:
1. Heat an oven to 300 degrees. In a small dish, combine brandy and
raisins.

2. In a bowl, combine melted butter, 1 cup sugar, persimmon pure,
pecans, nutmeg, clove and vanilla. Mix, then add flour, baking soda
and salt and mix again. Add the brandy and raisins.

3. Bring water to a boil in a tea kettle. Using a mixer or hand
beater, whip the egg whites to soft peaks. Continue beating while
gradually adding remaining 2 tablespoons sugar and beat until glossy,
stiff peaks form.

4. Fold this meringue into the persimmon mixture and pour it into a
greased 1-quart souffl mold or six to eight 4-ounce ramekins. Place
the mold in a high-sided pan, place in the oven and fill the pan
half-way with boiling water. Close the oven and bake for 45 minutes,
or until the center of the pudding is springy to the touch.

5. Serve from the mold along with scoops of vanilla ice cream or with
whipped cream.

by John Hogan, chef of Park Avenue Cafe, Chicago, Illinois

Chicago Tribune, December 22, 1996
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