10 persimmons

4 oz. melted butter

2 cups sugar

1/2 cup chopped pecans

1/2 tsp. nutmeg

1 TBSP vanilla extract

2 tsp. baking soda

4 oz. flour

8 oz. half and half

8 oz. raisins

4 oz. brandy

4 oz. egg whites

2 TBSP sugar

 

METHOD:
Wash and peel persimmons, remove seeds. Puree all pulp. Measure out 2 cups of puree. Place in bowl and mix with melted butter.  Mix in 2 cups sugar, nutmeg, extract, baking soda and flour. Add half and half. Add brandy, raisins, and pecans, whip egg whites in stand mixer on high until medium peaks form. Add sugar. Fold egg whites into persimmon mixture. Evenly distribute mixture in butter molds. Place dishes in baking pan and fill half way with warm water. Bake in preheated 300° oven for 1 hour. Remove from oven and slightly cool before serving.