Recipe

Chef Larry's Ancho Honey Bbq Glaze Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Heat an oven to 300F degrees.
Step #3 In a small dish, mix brandy and raisins.
Step #4 2.
Step #5 In a bowl, nutmeg, mix melted butter, persimmon pure, 1 c sugar, pecans, clove & vanilla.
Step #6 Mix, then add flour, baking soda & salt & mix again.
Step #7 Add the brandy & raisins.
Step #8 3.
Step #9 Bring water to a boil in a tea kettle.
Step #10 Using a mixer or hand beater, whip the egg whites to soft peaks.
Step #11 Continue beating while slowly adding remaining 2 tbsps sugar & beat until glossy, stiff peaks form.
Step #12 4.
Step #13 Fold this meringue into the persimmon mixture & pour it into a greased 1-quart souffl mold or six to eight 4-oz ramekins.
Step #14 Place the mold in a high-sided pan, place this in the oven & fill the pan half-way with boiling water.
Step #15 Close the oven & bake for 45 mins, or until the center of the pudding is springy to the touch.
Step #16 5.
Step #17 Serve from the mold along with scoops of vanilla ice cream or with whipped cream.
Step #18 by John Hogan, Illinois Chicago Tribune, Chicago, December 22, chef of Park Avenue Cafe, 1996.
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