Last weekend, I had an abundance of persimmons and decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.
Because the recipe yields a huge batch, I altered it to make some muffins as well. The simple modification was as easy as pouring batter into muffin tins and baking for a shorter period of time. In one hour, I had muffins for the next week's breakfast, as well as a nutty dessert for my friend. To see how I did it all,
- 3-1/2 cups sifted all-purpose flour
- 1-1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 2-1/4 cups sugar
- 1 cup melted butter
- Four eggs, lightly beaten
- 2/3 cup Cognac
- 2 cups puree of very ripe persimmons
- 2 cups coarsely chopped walnuts
- 2 cups chopped dates
- Preheat oven to 350° F.
- Mix the dry ingredients together in a large bowl.
- Slowly add in melted butter, eggs, Cognac, and persimmon puree, and stir until combined. Add in walnuts and dates.
- Butter and flour four bread molds, fill them about three-quarters full, and bake for about one hour. Cool the loaves in the molds and turn out on a rack. Alternately, fill a muffin tin until three-quarters full and bake 20 to 25 minutes.
- Cool and wrap in foil.
Makes 4 loaves, or 1 loaf and 12 muffins. Keeps for 1 to 2 weeks.
- Breads, Desserts
- North American