Persimmon & Dried Cherries w/ Brandy Conserve

For the past year I have been a part of a very fun and challenging monthly posting called TigressCanJam. This month's product to use was Dried Fruit, and it may have been one of my favorites.

Fuyu Persimmon & Dried Cherries w/Brandy

I fell in love (okay, maybe even obsessed) with Fuyu Persimmons a while back when I made a Persimmon Rum Raisin Bread Pudding. What can I tell ya, I'm a sucker for a misunderstood fruit (don't even go there.)

To a lot of people, the Persimmon means that oddly orange colored tomato-size thing that supposed to turn your mouth inside-out if you eat it before it's ripe. But, that is only half the story - meaning the other half is that there are TWO kinds of persimmons and the FUYU doesn't fool-you.The Fuyu can be eaten while it's firm (sliced in salads, baked in breads and muffins, made into jam, eaten raw like an apple), AND when it's soft (baked in puddings, ice cream, candy, cheese and on meats.)
The other Persimmon (and I'm not saying that with an attitude, just a fact) is called the Hachiya. The Hachiya Persimmon can really make the inside of your cheeks squeek if you eat it too soon, but if you wait until it's as soft as pudding, it tastes like a pear and a pumpkin got together and made butter. The FUYU (my fav) looks like a little pin cushion with the dark orange glow of a winter sunset. Then, when you cook these babies down with a little sugar, throw in some dried (oh, yes - oh, yes) CHERRIES - then (hold me back) a good glug of BRANDY; How could you not want to eat this by the spoonful right out of the jar? Yeah, so...maybe that's what I did - I'm not saying.
RECIPE: Persimmon & Dried Cherries with Brandy Conserve
(inspired by Ball Preserving)

5 cups (2.8 lbs) Fuyu Persimmons (peeled and chopped)
2/3 cup (4oz.) Dried Cherries
5 cups (1 lb 14oz) Sugar
3 Tbls. Lemon Juice
2 packets of Liquid natural pectin
1/4 cup Brandy

1) In a large sauce pan bring the persimmons, cherries, sugar and lemon juice to a slow simmer for about 30 minutes, stirring often. This will break down the persimmons just a bit and dissolve the sugar.

2) Turn the heat up and bring to a rolling boil for 3 minutes, then stir in the 2 packets of pectin.

3) Return to boiling for 1 minute. Remove from heat and quickly skim, then pour in the Brandy and stir well.

4) Pour into hot, sterilized jars, seal and process in a water bath for 10 minutes.

5) Remove and cool for 24 hours, undisturbed.

Conserve is less jelled than jams or jellies and makes great toppings for pancakes, crepes, meats and on cheese plates.

A huge Thank You to Tigress Can/Jam and her creative ideas and talented work.

Thank you guys for stopping by and I know you "can", so let me know when you do. :D

WOULD I FUYU? Persimmon Rum Raisin Bread Pudding

Here's how it started:

Me (to myself)

Wow, it's already time for the "Lets Lunch Bunch" posting and it's supposed to be
a Fall Dessert. (pause) Man, I love Persimmons. (pause) I could use a drink. (BOING!)

Fuyu Persimmon Rum Raisin Bread Pudding

Yeah, maybe it was a little more involved than that, but honestly this time of year, I'm so in love with these squatty little orange/yellow babies. Fuyu Persimmons taste like a Pumpkin, a Pear, and a crisp Apple got together and...and...you know, what ever Fall Fruit would do.

Now, maybe you are reading this and thinking:

YOU (to yourself)
Is she out of her mind? I tasted a Persimmon once and it turned my mouth inside out!!

Well, guess what - you probably ate a different kind, another species of Persimmon. There are many varieties, but mainly TWO to be aware of when eating or cooking with them.

FUYU - are glossy orange/yellow and kinda squat like a tiny pumpkin. They can be eaten right off the tree like an apple, and they're sweet and crisp like a pear. These Persimmons are fantastic sliced in a salad, or sliced and dried in a low heat oven for a few hours to make Persimmon Chips, or cubed and cooked into a jam, or caramelized and baked into this delicious cozy Bread Pudding.

HACHIYA - are deep orange, shaped like an acorn and are a bit heavier and packed with tannin (the stuff that will suck the moisture out of your mouth if taken in too big a dose). When these gorgeous orbs are RIPE; meaning soft like a water balloon and almost ready to pop - Oh Momma, they are sweet and juicy and lusciously rich in vitamins, fiber and potential. Some people just freeze Hachiya Persimmons - then thaw for a short time - slice them open and scoop/eat with a spoon like the easiest cup of sorbet you'll ever have. If you happen to find a good buy at the Farmer's Market on Hachiya Persimmons, but they're not ripe yet; put them in a bag with an apple or banana and they'll move right into pudding-like ripeness in no time.

You will not find a more beautiful fruit than a FUYU - Starburst in the middle, almost liquid orange, no need to peel and naturally sweet. These guys are grown mostly in China, although Brazil and Japan also produce them. The domestic crop is almost completely produced in California (during the months of October through December). Since Persimmons are an Autumn treat they pair really well with dried fruits like raisins and figs. They also taste great with nuts and cheeses. Almost anywhere you could use an apple, you could use a Fuyu Persimmon; tarts, pies, pancakes, salads, chutneys or just sliced and baked with a sprinkling of brown sugar and cinnamon. And, of course, if the hot toddy ingredient: Spiced Rum is nearby for some reason, throw that into the mix.

Keep your Persimmons at room temp. whenever possible. Putting them in the refrigerator actually makes them go bad faster. The season is not very long for these lovelies, so I hope you'll have the chance to try this recipe. If not, try it with nice firm apples and substitute Calvados for the Rum.

Wanna hear a confession?
Time: A few days ago:

ME (to myself)
Well, I have the pictures so I could just eat the Persimmon Bread Pudding now, right?

Cut to: a few hours later

ME (to myself)

Wow, did I eat both of those ?!?

The #LetsLunch bunch started on twitter a few months ago when Cheryl at Tiger In the Kitchen and Elise at CowgirlChef decided to do a lunch theme together and then post about it. Right away, a bunch of us joined in the virtual lunch events each month. Check out the great Fall Desserts presented to you at these fine locations:

Cosmic Cowgirl
Geo Fooding
Bon Vivant
Free Range Cookie


PERSIMMON RUM RAISIN BREAD PUDDING:

4 cups diced Fuyu Persimmon
1/4 cup melted butter
6 slices of dry or toasted bread in large cubes
1/2 cup raisins - soaking in rum to cover for at least 1 hour
1 cup milk
1 cup cream
2 eggs
dash of cinnamon

Mix all dairy with dash of cinnamon and eggs in a large bowl. Drop in the cubes of bread to soak while prepping persimmons.

Saute Persimmons in butter on low/med. heat til softened.
Drain raisins and add them to pan. Mix thoroughly.
In a large bowl, gently whip eggs and add the Persimmon mixture all together. Fold over several times and pour into 6 ramekins or 1 large pan (approx. 8x8)
Bake in a Bain Marie for 30-40 minutes at 375F.

Cool and slice or serve from dish.

This can be held for 1 day in refrigerator. Re-heat in oven 300F for a few minutes, then put under broiler for browning the top, but watch carefully.