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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.
- 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
- 1 tablespoon cornstarch
- 2 teaspoons cold water
- 1⁄2 cup boiling water
- 1 egg white
- 1 dash salt
- 6 tablespoons sugar
- For the meringue:.
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- To make pulp: peel persimmons and press through colander.
- Add sugar, mace, lemon rind and salt; cook over low heat.
- Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
- Pour into baked pie shell; cool.
- Preheat oven to 350°F.
- Spread meringue on pie, making sure it covers the edges well. .
- Bake in oven until very lightly browned, about 20 minutes.
- Serve pie very cold.