Persimmons

I had forgotten all about persimmons until we saw them at the Farmer's Market. Foolishly I reminisced about Aunt Vera's persimmon pudding. (Yes, the aunt whose farm was the site of the psyche-ruining gun episodes.)

I described the dish's lush texture, deep flavor and, of course, the cream on top you could stand a spoon in. Aunt Vera had a sly little trick -- she'd "adjust" the separator occasionally and that was the source of the cream.

Naturally Richie couldn't stand it and immediately bought a half dozen persimmons. I didn't have the recipe (I don't think anyone still in the family has it.) I had to explore and found one on epicurious.com that I dutifully printed out for him, knowing bread pudding is not genuine pudding.

He made it Wednesday and decided to bring it in for the Thurs. Writers to test. They liked it; the only complaint was that it could have had less liquid with which Richie heartily agreed.

(If you remember -- and why should you? -- He brought them a pumpkin pie the week before. I warned them that he is trying to ingratiate himself with us and to be vigilant of these efforts.)

HACHIYA PERSIMMON BREAD PUDDING
2 cups whole milk
1 1/2 cups Hachiya puree
3/4 cup packed brown sugar
3 large eggs
1/4 cup raisins (or consider using raisin bread)
1 teas. vanilla
pinch of salt
8 cups cubed, white bread
1/2 cup walnuts, coarsely chopped
1 1/2 T sweet butter, cut into bits to dot over the finished product

Set the oven at 375. Whisk together the milk, puree, brown sugar, eggs, raisins, vanilla and salt in a large bowl then marinate the bread in it for 15 minutes (or more.) Stir in the walnuts, put the whole thing in a buttered baking dish, dot with butter and bake until it is golden, pufffed and set. Let cool and dig in!