Chef john hogan's persimmon pudding

 
                    CHEF JOHN HOGAN'S PERSIMMON PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pudding
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Brandy, Armagnac preferred
      1/2   c            Raisins
    4       tb           Butter, melted
    1       c            Sugar, plus 2 tb
    1       c            Persimmon puree
      1/2   c            Chopped pecans
      1/2   ts           Grated nutmeg
      1/4   ts           Ground clove
    1       t            Vanilla extract
    1       c            All-purpose flour
    1       t            Baking soda
    1       pn           Salt
    3                    Egg whites
    1       qt           Vanilla ice cream
 
   1. Heat an oven to 300 degrees. In a small dish,
   combine brandy and raisins.
   
   2. In a bowl, combine melted butter, 1 cup sugar,
   persimmon pure, pecans, nutmeg, clove and vanilla.
   Mix, then add flour, baking soda and salt and mix
   again. Add the brandy and raisins.
   
   3. Bring water to a boil in a tea kettle. Using a
   mixer or hand beater, whip the egg whites to soft
   peaks. Continue beating while gradually adding
   remaining 2 tablespoons sugar and beat until glossy,
   stiff peaks form.
   
   4. Fold this meringue into the persimmon mixture and
   pour it into a greased 1-quart souffl mold or six to
   eight 4-ounce ramekins. Place the mold in a high-sided
   pan, place in the oven and fill the pan half-way with
   boiling water. Close the oven and bake for 45 minutes,
   or until the center of the pudding is springy to the
   touch.
   
   5. Serve from the mold along with scoops of vanilla
   ice cream or with whipped cream.
   
   by John Hogan, chef of Park Avenue Cafe, Chicago,
   Illinois
   
   Chicago Tribune, December 22, 1996
  
 
 
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