Strawberry-Rhubarb Pâte de Fruit

David Schmit Photography

I was first introduced to these delightful gems many years ago in a Paris confiserie. Then a while back I tested a couple of recipes from my friend Zoë.

It’s been 10 years since I’ve made a batch and I thought it was high time to make them again since the rhubarb in my yard is prolific and now we are in the midst of strawberry season.

8 – 10 stalks red rhubarb, washed and cut into 1-inch pieces
1/4 cup water
3 cups granulated sugar, divided
8 ounces fresh, washed, dried, and hulled strawberries, roughly chopped
Pinch kosher salt
1 teaspoon unsalted butter
2 teaspoons fresh lemon juice
2 pouches (3 oz each) certo liquid pectin

Butter the bottom and sides of an 7 x 7 or 8 x 8-inch pan (depending on how thin you want your final product). Set a piece of parchment paper in the pan allowing it to extend over the sides by a couple of inches. Set a second piece of parchment paper perpindicular to the first; again extending the sides a couple of inches. Butter the bottom and sides of the second piece of parchment with softened butter; set aside.

Place rhubarb in a medium saucepan along with water and ½ cup sugar; bring to a simmer. Cook until rhubarb is completely tender and easily mashed with a wooden spoon. Remove from the heat and allow to cool. Using a blender, purée until smooth. Press puréed rhubarb through a chinois or fine meshed sieve and measure the pulp.

Add ½ cup of rhubarb purée (reserve the remaining) back into the blender along with the chopped strawberries; purée until smooth.  Press the puréed mixture through the chinois and measure out 1 1/3 cups. If rhubarb / strawberry purée does not equal 1 1/3 cups add enough reserved rhubarb to equal that amount.

Return the mixture to the saucepan, add 2 cups sugar and lemon juice; bring to a simmer. Insert a candy thermometer into the mixture.  When the temperature reaches 140 degrees F stir in butter and skim off any foam that may have accumulated.

Continue cooking until the temperature reaches 238 degrees F. Stir in the pectin and continue cooking for another minute; keeping the temperature from going beyond 238 degrees F.

Remove pan from the heat and using a heat-proof spatula scrape the mixture into the prepared pan. Allow the pâte de fruit mixture to set at room temperature for several hours, until completely cool and firm.

Use a sharp knife to cut into small squares. If serving immediately, toss the individual pieces in remaining ½ cup granulated sugar. Otherwise, store at room temperature and toss in sugar when ready to serve. The candies un-sugared will last at room temperature for about a week.

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Rhubarb Custard Cake

Rhubarb is one of the first vegetables to poke its stalks out of the ground every spring. It’s quite tart and you never want to eat the leaves but as long as you keep harvesting, it will bring you joy all summer long. Two plants will also give you and your friends a steady supply.

Since I have boat-loads of it, after a quick google search (recipes using rhubarb) I landed on this one from Bon Appetit which of course I stream-lined a bit.

Also, next time I’ll increase the amount of time in the refrigerator. This will allow the batter to set more with the hope that less stalks will sink. Regardless, it’s delicous but you could gild the lily with a dollop of crème fraîche served on the side.

David Schmit Photography

4 tablespoons melted unsalted butter, cooled, plus more at room temperature for pan
1 cup unbleached all-purpose flour
¾ teaspoon double-acting baking powder
½ teaspoon kosher salt
2 large eggs
1 large egg yolk
1 ½ cups granulated sugar, plus more for sprinkling
¼ cup crème fraîche or sour cream
2 tablespoons dark rum
Zest of one lemon or orange, preferably organic
13 ounces fresh rhubarb stalks, halved lengthwise if thick

Equipment
9″ – diameter spring-form pan

Preheat oven to 350 degrees F. Generouly butter bottom and sides of pan. Line bottom with a round of parchment paper and set aside.

In a medium bowl whisk together flour, baking powder, and salt; set aside. In a large bowl whisk eggs, egg yolk, and 1½ cups sugar until very pale and thick, about 1 minute.  Whisk in melted butter, crème fraîche (or sour cream), rum, and zest just until combined.

Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill for about 20 minutes or up to an hour to allow the batter to set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just gently place on top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes.

Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

David Schmit Photography
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Ricotta Cheesecake with Toasted Almond Praline

I’ve been researching various techniques and making a lot of ricotta. Consequently, I have copious amounts of this delightful cheese. Big brother knows too, for what you are searching which is why this recipe from  epicurious.com showed up in my In-Box.

Their ingredient list was scaled by volume as well as using the metric system. It didn’t translate quite the same when I converted it to ounces, at least not according to my scale, nor volume for that matter. What you have below is my version of the amounts used.

Also, since the top cracked while I was getting out of the pan (I was in a hurry and didn’t wait until it was completely cool), I had two options; add whipped cream or make a Swiss meringue to cover the top.  I chose the meringue path.

Don’t let the length of the recipe deter you.  The praline can be made up to a week ahead of time (or omitted) and the cake should be baked a day prior to serving anyway.

David Schmit Photography

Base:
1 cup + 3 tablespoons (5 1/4 oz / 150 g) unbleached all-purpose flour
1/4 cup (2 oz / 55 g) superfine, granulated sugar
Pinch of kosher or sea salt
7 tablespoons (3 1/2 oz / 100 g) unsalted butter, chopped

Filling:
2 cups (16 oz / 450 g) cream cheese, chopped and softened
Scant 2 cups (15 oz / 425 g) fresh ricotta, preferably homemade
1  1/2 cups (10 1/2 oz / 295 g) superfine granulated sugar
1/4 cup (2 oz / 60 ml) lemon juice, usually 1 large lemon
Zest of 1 large lemon, preferabley organic
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon water
5 large eggs

Almond Praline:
3/4 cup (5  1/4 oz / 165 g) (superfine) sugar
1/2 cup (1 1/2 oz / 40 g) flaked (blanched, sliced) almonds, toasted

Swiss Meringue:
3 whites from large eggs
1/2 cup (3 1/2 oz / 100 g) granulated sugar
Pinch of cream of tartar
Pinch of kosher salt

To Make the cake:

Preheat oven to 300 degrees F.

Butter the bottom and sides of a 2 1/2 x 9-inch springform or non-stick cake pan and line the base with parchment paper. Set aside.

In the bowl of a large food processor using the metal “S” blade add the flour, sugar, and butter and process for about 1 minute or until mixture forms rough clumps of dough.

Scatter the clumps and any crumbs of dough evenly around the bottom of the prepared pan and press the mixture with your fingertips. Evenly prick the dough a dozen or so times with a fork. Bake for 30–35 minutes or until golden and just cooked. Set aside.

Using the same food processor bowl and metal “S” blade (I didn’t find a need to wash either) add the cream cheese, ricotta, sugar, lemon juice, zest and vanilla and process until smooth. Place the cornstarch and water (if there is lemon juice left use that plus water to equal 1 tablespoon) in a small bowl and mix until smooth. Add the eggs and the cornstarch mixture to the filling and process to combine.

Pour the filling over the base, tapping gently to remove any air bubbles.

If using a springform pan wrap the bottom and sides with aluminum foil to prevent any water from leaking into it when hot water is added to the jellyroll pan. If using a cake pan just set it on the jellyroll pan and add about ¾-inch of hot water to the pan. Bake between 1 hour to 1 hour and 15 minutes or until just set.

Start checking doneness after about an hour by slightly jiggling the pan.  When the middle just stops wiggling, it’s done. Turn off the oven and allow to cool with the oven closed oven for about an hour.

Refrigerate uncovered until chilled; then cover until well chilled or even overnight. If using a springform pan, slide a thin bladed knife or spatula against the inside of the pan and remove the ring.

If using a cake pan, heat the bottom of the pan to ever so slightly to melt the butter that has chilled on the bottom of the crust. Slide a thin bladed knife against the inside of the pan. Take the bottom of an 8-inch tart pan and place it on  top of the cake.  Holding it in place, tap the cake out. Then flip it back over onto a cake plate. Decorate with whipped cream or Swiss Meringue and almond praline.

To make the almond praline:

Place the toasted almonds in about a 6-inch or so square on a Silpat lined sheet pan. Aim for the almonds being in a single layer but touching each other. Set aside.

In a medium saucepan add the sugar and just enough water so that the sugar looks like wet sand. Set the pan over medium heat. Swirl the pan as needed so that the sugar caramelizes evenly. If any sugar crystals happen to jump up on the sides of the pan use a wet pastry brush to brush them back into the pan. What you don’t want to do is stir the sugar; only swirl.

When the sugar has carmelized to an amber color remove the pan from the heat and immediately pour the carmelized sugar over the almonds coating as many as possible. Once completely cool, break into shards to be used as the garnish.

To make the Swiss Meringue:

Add about 2-inches of water to a saucepan and bring to a boil; turn down to a simmer. (Note: the bowl containing the egg whites will be set on top of this saucepan and the bowl cannot touch the water so plan accordingly.)

While the water is coming to a simmer, in the impeccably clean bowl of a stand mixer whisk together the egg whites and sugar. Add the cream of tartar and salt.

Set the bowl over the pan of simmering water and using a rubber spatula stir constantly until the sugar has dissolved and the whites reach a temperature between 150-160 degrees F on an instant-read thermometer. Remove the bowl from the water-bath, place on the stand mixer and using the whisk attachment whip the whites until they are light, fluffy, glossy and have reached stiff peaks.

Dollop the meringue on top of the cheesecake and use a spatula to make swirls or spikes.  Use a blow-torch to toast the meringue or place under a pre-heated broiler moving the cake around to even brown the meringue.  Top with shards of praline and serve.

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Classic Angel Food Cake with Variations

Here’s the lowdown, all angel food cake recipes are basically the same; sift dry ingredients, beat egg whites, fold dry ingredients into wet, spoon batter into an ungreased tube pan, — bake. The devil is in the details. This is where practice comes in handy as the first three times I attempted to make this cake years ago they were epic fails. I could also blame in on a very humid summer.

Some people swear that only fresh egg whites will do. I however, have had great success using whites that I had previously frozen as I’ve been known to make a lot of lemon curd. Which by the way, would be delicous accompanying this cake.

Also, any object (i.e, whisk, bowl, spatula) that comes in contact with the egg whites should be impeccably clean with no trace of fat. Also, since cake flour contains less gluten the end result is a more tender cake.

I would have to agree with the late Flo Bracker that using a combination of granulated and powdered sugars are the way to go. Granulated sugar gives stability to the meringue while the powdered sugar sifted with the flour makes the folding of the dry ingredients into the wet much easier.

Finally, wait until the egg whites are foamy before adding the granulated sugar and then add it slowly. You don’t want to overwhelm the egg whites by adding the sugar too quickly. Then beat just until a medium peak is reached. Pay attention by whipping egg whites a hundred times noticing each time what constitutes soft, medium, and stiff peaks. After the dry ingredients are folded into the meringue the batter should be on the verge of spoon-able but still pour-able.

The recipe also lists many optional ingredients. I’m not recommending that you add all the optional ingredients to the same cake but instead add the lemon zest and fresh thyme or zest and poppyseeds; or zest and fresh lemon juice, or maybe the almond and vanilla extracts.

I’m also a big proponent of weighing ingredients due to its ease and accuracy instead of measuring by volume. For example, there is a big difference between 1 cup of cake flour, sifted and 1 cup of sifted cake flour. If the dry ingredients are weighed it doesn’t matter whether they are sifted before or after weighing as it’s the same weight. Make your baking life easier and get yourself a scale!

1 cup (3 ½ oz / 100 g) sifted cake flour
1½ cups (4 oz / 110 g) sifted powdered sugar
½ teaspoon fine kosher salt
1  2/3 cups (15 oz / 425 g) egg whites, room temperature (12 – 13 whites)
1  1/2 teaspoons (5 grams) cream of tarter
1 cup (7 oz / 200 g) granulated sugar
1  1/2 tablespoons poppyseeds (optionel)
2 – 4 tablespoons freshly squeezed lemon juice (optional)
zest of one lemon, organic if possible (optionel)
2 teaspoons freshly minced fresh thyme (optional)
1/2 teaspoon almond extract (optional)
1 teaspoon pure vanilla extract (optional)

Preheat oven to 350°F. Have ready a 10” x 4” tube pan that is impeccably clean and dry.

Place the flour, powdered sugar, and salt in a sieve over a bowl and sift together 3 or 4 times. Set aside.

In the bowl of a 4 or 6-quart stand mixer, using the whisk attachment, on medium speed, beat the egg whites until foamy, add the cream of tartar and continue beating. If adding the lemon juice drizzle it in now.

Increase speed to medium-high and continue beating until soft peaks form; begin adding the granulated sugar a little bit at a time. Continue beating until the mixture forms a medium peak and begins to take on a shine. If including, add the extracts and whisk just to combine.

Transfer the meringue to a wide bowl. Sift the flour mixture over the egg whites about ¼ cup at a time and with a rubber spatula, gently fold in the flour mixture. (At this point you will know if the whites have been over-beaten as it will be difficult to fold the dry ingredients into them. Make a mental note for next time.) After folding in the second batch of sifted flour fold in any additional optional dry ingredients and then continue folding in the third and final bit of sifted flour. 

Gently push the batter into the ungreased tube pan. Cut through the batter a few times with a thin metal spatula or butter knife to remove any large air bubbles.

Bake the cake on the lowest rack for 35 to 40 minutes or until the top springs back when lightly touched and the cracks feel dry. Invert the pan onto its feet or on to a wine bottle allowing it to cool completely.

Run a thin-blade knife around the edge of the pan and tube. Tip the cake over and run the knife between the cake and the bottom section.

Use a serrated knife to cut into slices and serve with berries, lemon curd, or whipped cream…or all of the accompaniments.

 

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Chocolate Ricotta Cake

A yogurt cake recipe from Susan Herrmann-Loomis popped up on one of my feeds recently. At quick glance I had all of the ingredients on hand except the yogurt. I did however have homemade ricotta from another recipe.

I got to wondering if I could substitute the yogurt for the ricotta with everything else being equal or almost equal. I gave it a go and I must say it was good but very dense. In other words, I wouldn’t turn down a piece. However, I thought I could improve on a good thing.

After some research I came up with the following: changed out a bit of the butter for canola oil (for added moisture), added more baking powder (for less density), and more chocolate (just because).

5 tablespoons (2.5 oz / 72 g) unsalted butter, plus enough to butter pan
2 tablespoons (1 oz/ 25 g) canola oil
3 ounces (3 oz / 85 g) bittersweet chocolate (at least 65%)
1 3/4 cups (8 oz / 235 g) unbleached all-purpose flour
2 teaspoons baking powder
Pinch fine sea salt
1 cup (7 oz / 200 g) granulated sugar
1 cup (8 oz / 255 g) plain whole milk ricotta
3 large eggs
1 teaspoon pure vanilla extract

Butter bottom and sides of a 9-inch round cake pan. Line with round of parchment paper. Set aside. Move a rack to the lower third of the oven and preheat to 375 degrees F.

Melt butter in a small pan over low heat. Remove from heat, add canola oil and set aside to cool. Place chocolate in another small bowl set over a pan of barely simmering water and melt stirring often and being careful not to splash any water into the chocolate. Remove from heat to cool.

Set a seive over a medium bowl and sift together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer using the paddle attachment beat together the ricotta and sugar until smooth. Add the eggs one at a time and beat until each is incorporated before adding the next. Drizzle in the butter/oil mixture and continue beating until incorporated. Add the sifted dry ingredients and mix just until combined.

Dollop two-thirds (about 600 g) of the batter into the prepared cake pan. Fold the melted chocolate into the remaining one-third of the batter until it is thoroughly combined. Dollop the chocolate batter in between the dollops of plain batter. Run an off-set spatula or butter knife through the batter several times to swirl the two batters together and smooth top with an off-set spatula.

Bake cake in lower third of the oven until it is slightly mounded and a toothpick or cake tester inserted into the middle comes out clean, about 35 – 40 minutes.

Remove cake from the oven and let cool in the pan for about 15 minutes, then turn it out onto a wire cooling rack. Serve when it is fully cool, or the following day. If you like, dust the top with powdered sugar and serve with a bit of  your favorite jam, marmalade, dollop of whipped cream or creme fraiche. Or enjoy it without any adornment with a cup of coffee or tea.

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Crème brûlée à la vanille

Crème brûlée which translates to “burnt cream” is one of the easiest desserts in the world to make. The only trick is knowing how long to cook the custard. Not cooked enough and the custard will remain runny.  Cooked too long and the custard will be rubbery instead of silky smooth.

It’s easy to test though when it’s cooked just right. When the center barely jiggles they are perfectly baked. Carefully remove the pan from the oven. Using a wide off-set spatula remove the ramekins from the hot water and set them on a dry towel to cool.  Once cool, refrigerate them for up to four days.

Even though I use convection for 99% of my cooking; when baking custards or souffles I stick with using conventional heat. The fan tends to wreak havoc by either blowing the tops off of the souffles or cooking the top of a custard before the the interior is cooked.

I found too that using a shallow vessel makes it easier to cook the custard to the correct consistency. Plus a shallow vessel gives you more surface for the burnt sugar top.

One caveat to the shallow vessel recommendation, I must’ve loaned out some of my ramekins as I was short two the last time I made this recipe. I didn’t want to discard the remaining 10 ounces so I looked for the next best option; which ended up being a couple of latté cups. They actually worked quite well.

Lastly, if you can’t get your hands on turbinado or demerara sugar used granulated sugar instead for the brunt sugar topping.

4 cups heavy cream, divided
2/3 cups granulated sugar
Pinch of kosher salt
1 vanilla bean, sliced lengthwise
12 large egg yolks
6 -8 tablespoons turbinado or demerara sugar

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line a hotel or roasting pan with a kitchen towel and arrange eight 4 or 5 ounce brûlée ramekins on the towel.

Combine 3 cups cream, sugar, and salt in a medium saucepan. (Set the remaining cup of cream back in the refrigerator.) With a paring knife, scrape the seeds from the vanilla bean; adding both the seeds and the pod to the pan. Bring the mixture to simmer over medium heat, stirring occasionally so that the sugar dissolves, the pod remains submerged in the cream and to ensure that the cream doesn’t boil over.

Once the cream is at a simmer remove the pan from the heat and it let steep for at least 15 minutes or up to ½ hour to infuse the vanilla. When ready to proceed with the recipe bring a kettle of water to boil. Stir the remaining cup of cold cream into the other cream mixture. And, separate the eggs into a large bowl, reserving the whites for another use.

Immediately whisk the yolks until combined. Whisk about 1 cup of the cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined.

Strain through a fine-mesh strainer into 2-quart pitcher (or clean medium bowl); discard any solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among each of them.

Place the baking pan with the ramekins on the oven rack; pour boiling water into the pan, being careful not to splash water into ramekins, until water reaches two-thirds height of ramekins.

Bake until centers of custards are no longer sloshy and just barely jiggle, about 25 to 30 minutes for shallow fluted ramekins. Begin checking for doneness though about 5 minutes before the suggested time.

Using a wide off-set spatula transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover with plastic wrap, and refrigerate until cold, at least 4 hours or up to 2 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about a 1 tablespoon of turbinado or demerara sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer) and serve.

 

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Simca’s Pâte Sublime or Sweet Pastry Dough

This “Sweet Pastry Dough with Cream” recipe is a variation of one that I learned to make at La Pitchoune. La Pitchoune was Julia and Paul Child’s home in the south of France. Their neighbors were the Beck family as in Simca (Simone) Beck who was one of the co-authors of Mastering the Art of French Cooking.

My friend Kathy lived at La Pitchoune after the Child’s moved. She ran La Peetch, as it was affectionaly known, as a cooking school for many years. I would often visit to be her assistant during those cooking classes. This recipe yields about 1 ½ pounds pastry dough or enough for two 9 or 10 inch tart shells.

6 tablespoons (1/3 cup) heavy cream, beaten with 1 large egg yolk
2 cups (9 oz / 260 g) unbleached all-purpose flour
¼ cup (1 oz / 30 g) cake flour, not self-rising
1 teaspoon (1/8 oz) aluminum-free baking powder
½ teaspoon kosher or sea salt
2 tablespoons (¾ oz /25 g) super fine granulated sugar
10 tablespoons (5 oz / 150 g) cold unsalted butter, cut into pieces

Optional additions
Substitute 2 tablespoons freshly squeezed orange juice for 2 tablespoons heavy cream
Zest of one orange, preferably organic

In a small bowl or measuring cup beat together cream and egg yolk. Set in refrigerator until ready to use.

In the bowl of a food processor weight or measure out dry ingredients. Using the metal “S” blade process 2 seconds to combine.

Scatter butter around flour mixture and pulse on/off for 8 to 10 seconds (about 20 pulses) or until mixture resembles coarse oatmeal.

Turn off machine and using a spatula or wooden spoon mound the flour mixture towards the center of the processor bowl. Pour the egg mixture around the parameter of the flour mixture and process just until the mixture starts to hold together.

Turn out onto a floured surface. With the heel of your hand smear the dough away from you at little at a time on the counter, folding it back onto itself with a bench scraper. Once it comes together divide it evenly into two disks. Wrap each tightly in plastic wrap.  Chill for at least ½ hour or even overnight. When ready to roll out, remove the dough from the refrigrator and allow it to sit for a bit to temper. (Attempting to roll it out when it’s too cold becomes an activity of frustration as the dough cracks.)

 Roll out between two pieces of parchment paper or on a lightly floured surface about an 1 ½-inches larger than the tart ring. Roll the dough onto a rolling pin, then unroll over the tart pan. Form the dough evenly in the pan, pressing firmly against the sides.

For a decorative edge leave the sides of the dough slightly higher than the pan. Using the back of a paring knife, score the edges at a slight angle. Pop in the refrigerator or freezer until ready to blind bake or fill and bake.

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Steamed Persimmon Pudding

Growing up we had an Hachiya variety persimmon tree right outside the house. This is the variety that must be fully ripe, i.e. quite soft actually before it is edible. Otherwise, it’s very astringent; like eating an uncured olive. Because of their texture growing up we usually just ate them over the sink.

About fifteen years ago I was introduced to the fuju variety. I scored big time as a dear friend has a tree in her yard. Actually, it’s the only tree left standing in her backyard after the recent Ventura fires. She ships me boxes every November. If you’re not lucky enough to have shipments arrive at your door, you can find them at your local co-op, grocery or Asian market.

Unlike the Hachyna, the fuju variety can be enjoyed while firm or soft similar to the Hachiya variety.  When firm they can be peeled, diced, and added to salads. They can also be peeled, cubed, tossed with olive oil, salt, and pepper and roasted. Serve them this way, for example, alongside a pork roast.

Once they turn soft I cut them in half, scope out the flesh with a spoon, and freeze the pulp in a container until I’m ready to add it to cookie dough or in the recipe below folded into a pudding batter.

Softened butter for buttering mold
1/4 cup (2 oz) Calvados or other brandy
1/4 cup (1 3/4 oz / 50 g) golden raisins (sultanas)
2 cups (9 oz / 250 g) unbleached all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 – 4 large, very ripe persimmons
1/2 cup (3 1/2 oz / 100 g) granulated sugar
4 large eggs, room température
1/3 cup (2 ½ oz – 75 ml) neutral vegetable oil
2 teaspoons pure vanilla extract
1 cup toasted pecans, coursely chopped (optional)
1/4 cup candied ginger chopped (optionnel)

Place brandy and raisins into a small saucepan. Bring just to a simmer. Remove from heat; let stand at least 15 minutes or up to two days. Drain and discard liquid. Set raisins aside. Generously grease an 8-cup lidded pudding mold with soften butter; set aside.

In a medium bowl sift together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

Peel persimmons, removing any black seeds and transfer to bowl of a food processor. Using the metal “S” blade, process until smooth. You should have about 2 cups of pulp; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add vanilla and while mixing on low speed slowly pour in the oil; mix until well combined. Add persimmon pulp and mix to combine.

Add flour mixture to persimmon mixture and mix just until combined and smooth, scraping down sides of bowl once during mixing. Fold in the raisins and if adding fold in pecans, and ginger. Transfer mixture to prepared mold and cover with buttered parchment paper round; cover mold with lid.

Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Top with a lid and place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 2 1/2 hours, adding more boiling water as necessary to maintain water level.

Remove mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter.

 

Lemon Sauce

1 cup (7 oz) granulated sugar, divided
Pinch of salt
1 3/4 tablespoon cornstarch
½ cup boiling water
2 large eggs
Zest of one lemon, preferably organic
¼ cup lemon juice
4 tablespoon unsalted butter

Whisk together half the sugar, salt, cornstarch, and boiling water in a heat-proof bowl. Set bowl over a bane marie and whisk until syrup is clear. Remove from heat.

In another bowl whisk together eggs and remaining sugar. Set bowl over same band marie and whisk until sugar is dissolved. While continuing to whisk slowly pour in sugar mixture. Add lemon zest, juice, and butter. Whisk until thickened.

Remove from heat and allow to cool.  Serve with Steamed pudding.

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