----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Persimmon Cream Pie
  Categories: fruits, pies
       Yield: 8 servings
 
       1    10-inch buttery pie crust
 
 ----------------------------------FILLING-----------------------------------
   1 1/2 c  persimmon pulp; (5-6 fruits)
   1 1/2 c  cream
       2 tb flour
       1 c  sugar
       2 tb unsalted butter; melted
       4    egg yolks
       1    egg; whole
       1 ts vanilla extract
 
 ------------------------STICKY PECAN PRALINE CRUMBLE------------------------
       2 c  pecan halves or pieces
       1 c  sugar
     1/4 c  water
     1/8 ts cream of tartar
 
   For best results, persimmons must be riper than you think they are.
   They ripen best at room temperature, points up -- no bags, no
   ripening bowls. When they look rotten, shriveled, and feel like
   there’s jelly under their skins, they're ready. This can take weeks.
 
   PERSIMMON FILLING: Set oven rack in the center of the oven and preheat
   oven to 450'F. Scoop persimmon pulp out of skins, discarding seeds and
   leaves. Puree pulp in a food processor or blender.
 
   Whisk together cream, flour, sugar, and melted butter. Beat together
   the yolks, the whole egg, and the vanilla and whisk into cream
   mixture. Fold in persimmon pulp. Pour filling into pie shell. Top
   with a handful (about 1/2 cup) of praline crumble.
 
   Bake 10 minutes at 450'F. Reduce heat to 350'F and bake 50 minutes to
   1 hour more. Rotate pie if crust begins to overbrown, or cover rim
   with a foil strip. Filling will nearly boil when done.
 
   FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at
   350'F about 10 to 15 minutes, tossing them a few times. (Nuts will
   start to smell toasted when they need to come out of the oven.)
   Butter another cookie sheet and set aside.
 
   In a heavy saucepan, bring sugar, water, and cream of tartar to a boil
   over medium-high heat. (If crystals form on the sides of the pan,
   cover the pan for 30 seconds or as long as 5 minutes so steam rinses
   off the sides.) When the sugar darkens, you may swirl the pan to even
   the color. As caramel turns the color of light hay, remove from heat.
   Don't let the caramel get too dark, or the sugar will be too brittle
   to crumble, and it will snap instead.
 
   Using a wooden spoon, stir in toasted nuts, mixing to coat them very
   well. Spread caramel-coated nuts out on the buttered cookie sheet,
   cool 1 hour, then chop coarsely with a knife (a food processor causes
   the caramel to stick and clump).
 
   You can store the surplus in a tightly covered jar at room
   temperature for three months.
 
   Source: “Gooey Desserts” by Elaine Corn
 
 
 -----

Plain Text Version of This Recipe for Printing or Saving