The little Asian grocery on my walk home has been tempting me with big bags of shiny, orange persimmons this fall. Five bucks and I was the proud mom of several pounds of shiny, happy Fuyu persimmons, all greeting me from the kitchen counter, asking “what now, ma?” Hmm… We needed a plan.
As it turned out, a persimmon bread recipe walked across my path. David Lebovitz published a nice version of James Beard’s ridiculously good persimmon bread recipe on his blog, and I am offering my adaptation here.
My adaptation is a practical one. You see, the recipe calls for the oblong, scoopably soft, richly flavored Hachiya persimmons, and I had the crisp, lighter flavored, squat shaped Fuyus.
To soften the Fuyus and to bring out a richer flavor, I diced and roasted the fruit, then used applesauce to provide additional moisture. Really delicious!
Roasted Persimmon and Applesauce Bread
makes 2 9″ loaves or 1 bundt
2 cups diced persimmon (about 4 fruits)
3 1/2 cups flour
1 1/2 t kosher salt
2 t baking soda
1 t nutmeg
2 c sugar
1 c melted butter, cooled
2 cups applesauce (homemade if available), strained to remove excess liquid
4 lg eggs, slightly beaten
2/3 c brandy
2 c pecans
Preheat oven to 350F.
Prepare pans by buttering well and dusting with flour.
Spread the diced persimmon on a baking sheet, drizzle with olive oil (or a little melted butter) and toss with your hands to coat. Roast at 350 for about 20 minutes. Allow to cool
Sift together dry ingredients. Make a well in the center and add applesausce, butter, eggs, and brandy. Combine.
Add roasted persimmons and pecans.
Turn batter into prepared pans and bake for about an hour. Allow to cool before removing from pans.
Since this is a generous recipe, you can half it. I baked off the whole recipe, but baked half as muffins for a future treat from the freezer.