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