As I mentioned in a previous blog, persimmons are definitely underrated. If you haven’t used them before, now is a good time to give them a try. Where we are, here in Canada, you start seeing them in the grocery stores around October. A bit pricey at first but they get better as the winter rolls along. There are unlimited ways to use them posted on the internet.
The persimmon is Japan’s national fruit. The most commonly found varieties are the ‘Hachiya’, round with a slightly elongated, pointed base and the ‘Fuyu’, smaller and more tomato shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla like flavor.
Today, I’m using a Fuyu persimmon to make some nice little sticky buns. This recipe makes a small amount and tastes amazing.
| Servings |
|
- 6 Tbsp unsalted butter, room temperature, divided
- 1/2 cup brown sugar
- 6 whole pecan halves
- 1 persimmon, peeled, sliced & quartered
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1/4 cup milk
- 3/4 cup flour
- 1 tsp baking powder
- pinch of salt
- 1/4 cup pecans, chopped
Ingredients
|
Rate this recipe!
|
- Butter 5 or 6 custard cups. In a small saucepan, melt 2 tbsp butter; add brown sugar. Stir until sugar is melted & begins to bubble. Divide sugar mixture between custard cups. Place a pecan half (upside down) in center of each cup. Place sliced persimmon quarters in a circular fashion on top of sugar & pecan. Set aside.
- Preheat oven to 350 F. In a bowl, beat remaining 4 Tbsp butter & granulated sugar until fluffy. Whisk in vanilla, egg & milk until fully blended.
- In another bowl, whisk together flour, baking powder & salt. Add to wet ingredients, mixing ONLY until blended. Carefully fold in chopped pecans.
- Divide batter between custard cups & bake for 20 minutes. Test with a toothpick. Allow to cool for 5 minutes in custard cups. Invert on serving platter & serve.