Recipe adapted from Lincoln University Cooperative Extension-Native Plants Program. 1. Preheat oven to 350 degrees Fahrenheit. 2. Bring raisins and milk to a boil in a small saucepan over medium heat.

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 ...

To prepare the persimmon and cocoa pudding, first remove the stem from the persimmons (1). Peel them (2) and transfer all the pulp into a blender (3). Add the cocoa as well (4) and blend ...