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Thursday, November 11, 2010

Recipe: Apple Apricot Persimmon Cake with Ice Cream

When you're cooking, plans seem to change - especially if you're using local ingredients or relying on a special ingredient only available from a restaurant at a certain time. Tonight's dessert will be more fall comfort food than decadence. Remember the Honey Crisp apples and Fuyu persimmons I found a couple of Fridays ago at Bi-Rite Market?

Well, it turns out they're a popular a fall combination they were. Here are a few of the recipes I found:
In the store I'd picked up Fuyu persimmons, Honey Crisp apples, and dried apricots. And I wanted to use all three ingredients. After searching through cookbooks and online recipe sites I didn't find a recipe that included all three. Also I only ever use from scratch pie crust (in my mind there was going to be a double crust using my mom's perfect pie crust recipe) but I didn't have time to make the crust. So another change of plans was in order. Tonight we'll be having (or attempting) a bread pudding.

Apple Apricot Persimmon Pudding
Loosely adapted from Mandy Sinclair's Date and Apple Pudding and Perfect Entertaining's Persimmon Apple Cobbler recipe.

  • 1 cup (160g) apricots, chopped
  • 1/3 cup (75g) Maple Syrup Crystals
  • 1 tsp Vanilla
  • 1/2 cup Water
  • 1 tsp Baking Powder
  • 1 Honey Crisp Apple, peeled, quartered, thinly sliced
  • 1 Fuyu Persimmon, peeled, quartered, thinly sliced
  • 3/4 cup (140g) Honey Crisp Apple and Fuyu Persimmon puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 eggs, lightly beaten
  • 1 cup (150g) self-raising flour, sifted
    NOTE: We didn't have self-raising flour so we made our own from Mamta's Kitchen recipe: 1 cup Flour + 1 tsp Baking Powder + 1/4 to 1/2 tsp Iodized salt
  1. Place Apricots, Maple Syrup Crystals, Vanilla, and Water in a small saucepan.
  2. Stir on medium heat until mixture boils.
  3. Remove from heat and stir in baking powder. Set aside to cool.
  4. Preheat oven to 320 degrees.
  5. Grease and line an 8 inch square cake pan.
  6. Arrange half of sliced apples and persimmons in bottom of pan.
  7. Combine apple and persimmon puree, cinnamon, allspice, and eggs with cooled date mixture.
  8. Stir in flour.
  9. Pour into pan, taking care not to disturb apples.
  10. Smooth top with a spatula and arrange remaining sliced apples and persimmons on top.
  11. Bake for 40-45 minutes, until a skewer inserted comes out clean.
  12. Cool in pan for 5 minutes before turning out onto a serving plate, baked apples and persimmons side up.
With the extra apples and persimmons, I decided to whip up some Apple and Persimmon Ice Cream for topping the slices of pie.

Apple and Persimmon Ice Cream
Loosely adapted from Tastebook's and Just Fruit Recipe's Persimmon Ice Cream recipes.

  • 2 cups Persimmon and Apple, peeled and sliced
  • 2 Tbsp Cointreau
  • 1 Tbsp Vanilla Extract
  • 1/2 tsp Ground Allspice
  • 1/4 cup Maple Syrup Crystals
  • 13.5 oz Coconut Milk
  1. In blender, puree persimmon and apple.
  2. Blend puree with Cointreau, Vanilla, Allspice, Maple Syrup Crystals, and coconut milk.
  3. Remove frozen freezer bowl from the freezer. Place freezer bowl on the center of the base.
  4. Place mixing arm in freezer bowl.
  5. Place lid on base.
  6. Turn the ice cream maker on.
  7. Pour blended mixture into the freezer bowl.
  8. Mix until thickened, about 20 to 25 minutes.
  9. Transfer the ice cream to an airtight container.
  10. Place in freezer for 6 to 8 hours. Remove 15 minutes before serving.

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