| Directions |
1. If using Hachiya persimmons, cut in half
and scoop out pulp, discarding skin and seeds.
Mash with fork until smooth (you should have
about 1 to 1-1/4 cups of puree). For Fuyu
persimmons, rinse skin, then discard stem
ends and seeds. Slice into 1/2-inch-thick slices
(you should have about 2 cups). |
2. Combine the prepared persimmon, 1/4 cup
of the sugar, and 1/4 teaspoon of the pumpkin
pie spice. Set aside. Grease bottom and about
1/2 inch up sides of an 8x8x2-inch baking pan;
set aside. In a small bowl combine the 1-1/2
cups flour and the baking powder; set aside. |
3. In a large mixing bowl beat the 1/3 cup butter
with an electric mixer on medium speed for 30
seconds. Add 2/3 cup of the remaining sugar.
Beat until well combined. Add egg and vanilla.
Beat well. Add flour mixture and milk alternately
to beaten egg mixture, beating on low speed after
each addition just until smooth. |
4. Spread about three-fourths of the batter into
the prepared pan. Gently spoon the persimmon
mixture evenly over the batter. Using a spoon,
drop remaining batter into small mounds on
top of the filling, forming a diagonal pattern,
if desired. |
5. Combine the 1/4 cup flour, the remaining
sugar, and the remaining pumpkin pie spice.
Cut in the 2 tablespoons butter until mixture
resembles coarse crumbs. Sprinkle over fruit
mixture. |
6. Bake in a 350 degree F for 40 to 45 minutes
or until golden and a wooden toothpick inserted
in center comes out clean. Let stand 10 minutes.
Cut into squares to serve. Serve warm with dollops
of whipped cream and chopped persimmon, if
desired. Garnish with fresh mint leaves, if desired.
Makes 9 servings. |
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