Exotica

Ok in my pursuit of learning to cook ever-more-exotic fruits and vegetables, I wanted to make a note regarding persimmons -- try to make this bread pudding while they're still in season (taken from SF Chronicle):

Persimmon Bread Pudding
From Georgeanne Brennan. The texture of this will vary depending upon the type of bread you use. Coarse-crumbed bread absorbs a lot of milk, and yields a fluffy, airy pudding, while fine-crumbed bread results in a denser version. Both are delicious. Serve warm with whipped cream.

INGREDIENTS:
2 to 3 sort, ripe Hachiya persimmons
4 to 6 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups sugar1/2 teaspoon salt
10 to 12 slices day-old bread, each about 1-inch thick, crusts removed
2 tablespoons unsalted butter at room temperature

INSTRUCTIONS:

Peel the persimmons, cut in half and remove seeds. Puree the pulp in a blender. You will need 1 cup puree.

Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf pan or other baking dish.

Pour 4 cups of the milk into a large bowl if you are using fine-textured or moist bread. If using a coarse, dry bread use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves, nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add the bread and let stand until the bread is thoroughly softened. It should not be soggy. Transfer the bread to another bowl, leaving behind the egg mixture.

Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon puree. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.

In a large bowl combine the butter and remaining 3/4 cup sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.

Bake until a toothpick inserted into the center of the pudding comes out clean, 45 to 60 minutes. Transfer to a wire rack and let cool for at least 15 minutes before serving. Serve warm or at room temperature, scooped into bowls.

Serves 6

Per serving: 520 calories, 13 g protein, 90 g carbohydrate, 13 g fat (7 g saturated), 139 mg cholesterol, 545 mg sodium, 3 g fiber.'


On a related note, use that quince you have sitting in the fridge!