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, read more.
Adapted from Divine Caroline Ingredients 3-1/2 cups sifted all-purpose flour Directions Makes 4 loaves, or 1 loaf and 12 muffins. Keeps for 1 to 2 weeks.
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
Adapted from Divine Caroline
3-1/2 cups sifted all-purpose flour
Makes 4 loaves, or 1 loaf and 12 muffins. Keeps for 1 to 2 weeks.