*  Exported from  MasterCook  *
 
                Steamed Persimmon Pudding With Brandy Sauce
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Try It
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PUDDING-----
    2      tablespoons   Butter; softened -- for mold
    2      tablespoons   Sugar -- for pudding mold
    1      cup           Raisins
      1/2  cup           Brandy
    2      large         Persimmons
    1 1/4  cups          Sugar
    2      tablespoons   Butter -- softened
   11 1/8  cups          Flour
    1      teaspoon      Baking soda
      1/2  teaspoon      Salt
    1      teaspoon      Cinnamon -- ground
      1/2  teaspoon      Cardamom -- ground
      1/4  teaspoon      Cloves -- ground
      1/4  teaspoon      Nutmeg -- ground
    1      cup           Pecans -- chopped
      1/2  cup           Cream -- light
    2                    Egg whites
                         -----BRANDY SAUCE-----
      1/2  cup           Butter
    1      cup           Sugar
    1                    Eggs
      1/4  cup           Brandy
 
 To prepare the pudding, butter the lid and sides of a 2-quart pudding
 mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep
 pot for steaming by placing a trivet or small rack on the bottom of the
 pot. Place the unfilled mold on the rack and pour in enough water to
 come half way to two-thirds up the mold. Remove mold and bring water to
 a simmer while preparing pudding.
 
  Peel persimmons and puree in food processor or blender. Combine raisins
 and plump in brandy. Place persimmon puree in a large mixer bowl, add
 sugar and butter, and beat together.
 
  Sift together flour, baking soda, salt and spices.
 Fold the dry ingredients into persimmon puree by hand, mixing well. Add
 pecans and raisin mixture. Gradually stir in cream, mixing thoroughly.
 
  Whip egg whites to soft peaks. Fold them into the pudding and pour into
 the prepared mold. Secure lid.
 Tap pudding on the counter several times to break up any air bubbles.
 Carefully lower mold into the simmering water, placing it in the center
 of the pot so steam circulates around the mold. Cover the steam pot.
 Simmer for 2-2.1/2 hours over low heat, checking to maintain an even
 water level while steaming the pudding. The pudding is done when a
 skewer inserted in it comes out almost clean. Cool in pan until pudding
 shrinks from sides of pan, about 15 minutes. Invert on a serving
 platter.
 
  Prepare Brandy Sauce by melting the butter and sugar together in the
 top of a double boiler. When melted, cook for an additional minute. Cool
 slightly. Beat the egg in a small bowl, then whisk it into the melted
 butter. Whisk in brandy. Either serve immediately or keep warm over hot
 water.
 
  Persimmons have a nectarlike quality that keeps this 
  
  ===============   Reply    3 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    RR-PERSIMMONS 
  To:     KXKA39C    TOWANDA EVANS         Date:    11/15 From:  
 RBFV65A    JAMES KESSLER         Time:    11:19 PM 
 
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