Sue and Horst's Famous Persimmon Cream Pie

 |   |  <1 min read

Sue and Horst's Famous Persimmon Cream Pie

When you've got in-laws who have a large persimmon orchard you tend to learn all kinds of things that can be done with the underrated persimmon.

My father-in-law Horst slices ripe ones and sprinkles with a little salt, chilli flakes and a squeeze of lime. Delicious.

But so is his persimmon paste which goes great with cheeses. This is a great dessert that Sue conjures up in the kitchen. Takes only minutes.

INGREDIENTS

Two eggs

Cinnamon

sugar

salt

butter

milk or cream

lemon juice

persimmon pulp (buy half a dozen persimmons and then let them ripen until soft, use then for pulp)

the doings to make a pie shell

METHOD

Beat two eggs with half a teaspoon of cinnamon, half a cup of sugar and one quarter a teaspoon of salt. Add two cups of milk or cream, one cup of persimmon pulp, two tablespoons of melted butter and one teaspoon of lemon juice.

Pour into an unbaked pie shell. Bake in a very hot oven at 230C (450F) for 10 minutes* then reduce temperature to 180C (350F) and bake for a further 30 minutes.

Let cool before cutting. Serve with plain or vanilla ice-cream.

*Don't panic in any of this baking: the pie may look soft and runny in the middle but it will firm up nicely in those last five minutes. Oh, and the Very Best Persimmons come from Olaga Fou Orchard at 639 Ngunguru Rd outside of Whangarei on the way to the coast through Glenbervie. And that's the fact, Jack!

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

In May 2011, 32-year old Bristol-born Ben Batterbury, the head chef at Queenstown's prestigious hotel The Rees, presented a menu of New Zealand flavours at the famous Beard House in New York, the... > Read more

THE GREAT NEW ZEALAND COOKBOOK: The Food We Love from 80 of Our Finest Cooks, Chefs and Bakers (Thom and PQ Blackwell)

THE GREAT NEW ZEALAND COOKBOOK: The Food We Love from 80 of Our Finest Cooks, Chefs and Bakers (Thom and PQ Blackwell)

When Murray Thom has an idea it is always smart to listen, his track record is impeccable. This is the man who -- in the Eighties -- became the youngest head of a record company in the world... > Read more

Elsewhere at Elsewhere

THE FAMOUS ELSEWHERE QUESTIONNAIRE: Jack Landy

THE FAMOUS ELSEWHERE QUESTIONNAIRE: Jack Landy

On the strength of his folksy troubadour-styled debut album Lost and Found -- and that he referenced Moby Dick, Flaubert, Kerouac and Cervantes -- it was pretty clear that Auckland-based Jack Landy... > Read more

Various: The Rough Guide to Bollywood Gold (Rough Guide/Elite)

Various: The Rough Guide to Bollywood Gold (Rough Guide/Elite)

More scholarly heads than mine would able to discuss whether this 15-track collection is a fair reflection of the Bollywood scene: but it certainly contains the big names like Asha Bhosle (two... > Read more