The Freshman Cook: Persimmon Pudding Parfait / #FabulousFallBounty

Please Rate this Recipe

If you have ever had the pleasure of enjoying a persimmon, you know how wonderful and tasty they are. If you haven’t had the chance to try one, wait no more. They are a sweet treat, that is full of flavor! I was excited to see the persimmons included in the box from Melissa’s Produce, and I am in love with this gorgeous pink platter from Le Creuset. I think this Persimmon Pudding Parfait is a delicious way to showcase this special fruit and platter! Put the parfaits together and refrigerate until you are ready to serve. Add whipped cream and shaved chocolate right before serving! 

Persimmon Pudding Parfait 
(printable recipe at end of page)
(makes 8 mini parfaits using 4 oz. glasses) 

Persimmon Pudding 
1 cup Persimmon Pulp
1 Egg
3/4 cup Milk
1/2 teaspoon Vanilla
1 cup Flour
3/4 cup Sugar
1/2 teaspoon Baking Soda
1/8 teaspoon Salt 1/4 teaspoon Nutmeg 1/4 teaspoon Cinnamon 2 tablespoon Butter

Vanilla Pudding

2/3 cup Sugar 2 tablespoon Corn Starch 1/4 teaspoon Salt 2 cups Whole Milk 2 egg Yolks 2 tablespoon Butter 1 1/4 teaspoon Vanilla


Whipped Cream Shaved Chocolate

Bake at 350 degrees.

If your persimmons are not yet ripe, turn them upside down so the leaf is facing down, and they should ripen within 24 hours. Once ripe, pull the leaf and stem off. 
Peel persimmons. Pull the seeds out.

Blend pulp.
Stir together the pulp, eggs, milk, and vanilla.
Mix together the flour, sugar, baking soda, salt, nutmeg, cinnamon in a separate bowl. Add to pulp mixture.

Stir in melted butter.
Bake in a 9×13 pan, for approx. 35 minutes. Let cool, then refrigerate.
Start the vanilla pudding by mixing the sugar, corn starch, and salt. Whisk in milk and egg yolk.
 Place mix in a saucepan. Cook over medium heat stirring often for 10-12 minutes. Let mix boil for 2 minutes. Remove from heat, stir in butter and vanilla. Cover and refrigerate for 30 minutes.
Cut up pieces of persimmon pudding. I used small glasses to serve my parfaits, so I cut my persimmon pieces rather small. If you use a larger serving container, larger pieces will work.
Start building the glasses by placing small cut pieces of persimmon pudding into the bottom of the glasses. Top pudding pieces with vanilla pudding. Add another layer of persimmon pudding topped by a layer of vanilla pudding.
Top with whipped cream and shaved chocolate.

Today is the last day of the #FabulousFallBounty! 
Thank you to everyone who dropped by to check out the recipes!
Check out these recipes from the rest of the group!

Leave a Comment