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Here’s our latest recipe: Persimmon bundt cake, taken from astray recipes.

Ingredients
4 Ripe large persimmons
1½ teaspoon Baking soda
1¾ cup Sugar
½ cup (1 stick) unsalted butter, room temperature
3 Extra-large eggs
2 teaspoon Vanilla extract
2 cup All purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ teaspoon Ground allspice
¼ teaspoon Ground cloves
¾ cup Chopped walnuts
¾ cup Dried currants
Powdered sugar (opt.)
White Chocolate Hard Sauce

Position rack in center of oven and preheat to 350 F. Butter and flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 C persimmon puree into small bowl. Mix baking soda into puree in small bowl; set bowl aside. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack; cool completely. (Can be made 1 day ahead. Wrap and let stand at room temperature.) Sift powdered sugar over cake, if desired. Serve with hard sauce. Bon Appetit/October/94 Scanned & edited by Di Pahl & Submitted By LAWRENCE KELLIE On 01-08-95

We bought a bunch of persimmon and they were starting to go bad… so instead of trashing them, we did the next best thing… google persimmon recipes. We found this:

http://www.seasonalchef.com/persimmonrecipes.htm

Persimmon Rice Pudding

4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 quart baking dish.
Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.

We ate it hot with a scoop of ice cream on top. I think you call that a la mode… :)