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Persimmon Pudding with Crème Anglaise and Cranberry Jam

Recipe Date:
May 17, 2017
Serving Size:
Cook Time:
Imperial (US)

This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.

  • Pudding
  • 1 tsp freshly ground cinnamon
  • 1 tsp freshly grated or ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups flour, sifted
  • 2 cups puree, made from Hachiya persimmons
  • 2 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 cup light cream or half and half
  • 1 cup cranberry compote
  • Cranberry Compote
  • 1 lb cranberries
  • 1 cup sugar
  • 1/3 cup apple juice
  • 3 tbsps lime juice
  • 1/3 cup orange juice
  • 1 pinch of salt
  • 1 sheet of gelatin
  • 1/4 cup SIMI Winery Sonoma County Pinot Noir
  • Crème Anglaise
  • 4 egg yolks
  • 4 tbsps sugar
  • pinch of salt
  • 1 cup light cream or half and half
  • 1/2 vanilla bean, scraped


Preheat oven to 350°F.

Butter a 9 x 3 inch cake pan or spring form with a tight seal.

Sift together cinnamon, nutmeg, baking soda, salt and flour. In a separate bowl, whisk together persimmon puree, eggs, sugar, melted butter, vanilla, and cream. Stir in flour mixture and whisk well to combine.

Pour batter into the pan and cover tightly with foil (shiny side to the batter). Create a water bath by sitting the cake pan in a casserole and adding water until it comes about halfway up the outside of the cake pan. Bake for 2 – 2 1/2 hours or until a skewer comes out clean. Let cool to lukewarm and serve with Crème Anglaise and Cranberry Jam.

Cranberry Compote:

Combine all ingredients and place over medium heat. Bring just to a boil. Remove from heat and let cool. Store in refrigerator.

Crème Anglaise:

In a heavy, medium size saucepan, combine and whisk the egg yolks, sugar, and salt. Set aside.

Place cream in a small saucepan and bring to the boiling point, but do not boil. Add scraped vanilla bean seeds and, stirring constantly, infuse for several minutes.

Whisk the hot cream into the reserved egg mixture. Place over medium heat and cook, stirring constantly, thoroughly but gently, until the custard coats the back of a spoon. Be careful the sauce does not boil.

Remove from the heat, stir gently once or twice to smooth, and strain through a fine-mesh sieve. Cool in a bowl over ice and when completely chilled, refrigerate until needed.

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