Orange vivid color of fruits has attracted me so much that I have decided to buy some to see if I could make a dish using them. It needed several days to ripe; just enough to think about what to do.
This loaf is my version of what I have found at www.kirbiecravings.com .
The fruit itself is sweet so I did not add more than 4 Tbsp of sugar not to overpower it. If you shall serve it with some ice cream or ready made pudding that also has some sugar in it, I think this quantity (4 Tbsp of sugar) is enough to mix for a loaf.
As I was investigating about Persimmons,I have red it is best to pick the fruits up around fool moon. Doing so, the fruits are sweeter. So, all of you, having a chance to check this out, see if it works.
Also, I was absolutely amazed to read that the plant is among the oldest in cultivation, known for its use in China for more than 2000 years !
Persimmon Cheese Loaf
- 1 egg + pinch of salt
- 2 + 4 Tbsp Persimmon puree
- 4 Tbsp sugar
- 1 tsp vanilla extract
- 3 Tbsp oil
- 8 Tbsp flour
- 1 tsp baking powder
- 4 tsp cream cheese
Peel one Persimmon and cut to cubes.
In a food processor, mix the Persimmon cubes and make a puree.
In a bowl, mix an egg with a pinch of salt and add 2 Tbsp of Persimmon pure, sugar, vanilla extract, oil, flour, baking powder and cream cheese. Mix well.
Preheat oven to 180 C / 356 F.
Butter and flour the baking dish (volume: 2 cups)
Pour the mixture to a baking dish and make a narrow slit in the middle of the loaf. Pour 4 Tbsp of pure in it.
Leave the rest of puree aside.
Bake for 25 minutes.
When cooled, serve the loaf slices with the pure left.