Recipe

Baked Persimmon Pudding Recipe

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Ingredients

Directions

Step #1 1/3 c golden raisins 1/3 c fruity, -- : peeled & cored 1/2 c toasted pine nuts 1/3 c melted unsalted butter 1/2 c light-brown sugar 1/2 c dry white wine 1 ts grated lemon zest : Sherry Custard Sauce (recipe : follows) : Amaretti Cookies, slightly sweet wine : such as Riesling or : Gewurztraminer 8 medium-tart baking pears, crushed : (recipe follows) : Garnish: 8 lg mint sprigs, -- if desired.
Step #2 Preheat the oven to 375 degrees.
Step #3 In a small saucepan, mix the raisins & wine & bring to a simmer.
Step #4 remove this from the heat & let stand 15 mins to allow the raisins to plump.
Step #5 Strain the raisins & drain well, reserving any liquid.
Step #6 Place the pears in a baking dish just large enough to hold them.
Step #7 mix the raisins with the pine nuts & fill the cavities of the pears.
Step #8 Put the butter, white wine, brown sugar, lemon zest & the reserved raisin liquid in the saucepan & let simmer to melt the sugar, approximately 2 mins.
Step #9 Drizzle over the pears.
Step #10 Bake for 25 to 30 mins or until the pears are tender when pierced with a toothpick, basting every once in awhile with the juices.
Step #11 Serve the warm pears in shallow wide-rimmed bowls.
Step #12 Spoon the Sherry Custard Sauce around & Sprinkle top with crushed Amaretti Cookies.
Step #13 Garnish with the mint sprigs, if desired.
Step #14 Yield: 8 servings.
Enjoy the BAKED PERSIMMON PUDDING recipe

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