Recipe adapted from the 1960s Home Extension Cookbook-Bertha Jackson. 1. Cream sugar and butter. 2. Add eggs and then persimmon pulp. 3. Combine dry ingredients and add to rest of the ingredients. 4.

Somewhere between gingerbread and pumpkin pie lies this irresistible persimmon pudding from Camari Mick, pastry chef at The Musket Room and Raf’s in New York City. The moist, gooey cake shines a ...

Persimmon and Brie crostini exemplify this ... Fuyu persimmons are ideal for this recipe because they are non-astringent and can be eaten while firm, unlike their Hachiya counterparts, which ...