Submitted by Dale Begnaud in Memory of his Mom, Meredith Ossun, LA
on Tuesday, August 16, 2005
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Makes:
24 servings
Prep Time:
25 minutes
Cook Time:
15 minutes
Ready In:
40 minutes
Le kaki ou suit un régime le kaki - our recipe title in French. These were some of our favorites growing up - both the fruit and the cookie. The fruit was especially sweet if allowed to almost overripe. But they sure were tart and bitter if you did not wait until the fruit was fully ripened. I can still see them on the my Mom's windowsill ripening.
The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. Ours were about the size of an orange. The entire fruit is edible except for the seed and calyx.
Ingredients
1 cup sugar or equivalent sugar substitute
1/2 cup butter
1 egg
1 cup chopped pecans or nuts
1 cup Persimmon pulp (3 large ones)
1 cup raisins
2 cups flour
1 tsp soda
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
Directions
Stir one teaspoon soda to the persimmon pulp and set aside. Cream the sugar and shortening. Beat in the egg and the pulp. Add the rest of the ingredients. Drop by teaspoonful on a lightly greased cookie sheet. Bake at 350 degrees for approximately 15 minutes.
