Persimmons are a valued and prized fruit, especially true for those who enjoy persimmon baked pudding, an early European-American dish which is likened to pumpkin pie or plum pudding in texture. Some autumn and winter meals are not the same without dessert made from persimmons. This red/orange fruit is best harvested after the first frost. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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- 3 -4 persimmons (enough to make 2 cups pulp)
- 1/2 cup sugar
- 1/2 teaspoon mace
- 1 teaspoon lemon rind, grated
- 1/8 teaspoon salt
- 2 teaspoons butter
- 2 eggs, separated
- 1 pie crust, baked
- 1For the meringue:.
- 2Mix together cornstarch and cold water.
- 3Add to 1/2 cup boiling water.
- 4Cook over low heat until it thickens.
- 5Set aside to cool.
- 6Beat egg whites, dash of salt, and sugar until stiff.
- 7Add cooled cornstarch mixture to beaten egg white mixture.
- 8To make pulp: peel persimmons and press through colander.
- 9Add sugar, mace, lemon rind and salt; cook over low heat.
- 10Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
- 11Pour into baked pie shell; cool.
- 12Preheat oven to 350°F.
- 13Spread meringue on pie, making sure it covers the edges well. .
- 14Bake in oven until very lightly browned, about 20 minutes.
- 15Serve pie very cold.
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Nutritional Facts for Persimmon Meringue Pie
Serving Size: 1 (90 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 325.2
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 3.8 g
- Cholesterol 73.8 mg
- Sodium 272.4 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 1.1 g
- Sugars 29.4 g
- Protein 4.6 g