John Martin Taylor

Persimmon Pudding

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

If you have access to native American persimmons, by all means use them; their flavor is incomparable. Serve this old-fashioned dessert with mounds of crème fraîche, a substitute for which you can make a day in advance.

Ingredients

For the crème fraîche

  • 1 cup heavy cream
  • ½ cup sour cream
  • 1½

Method

To make the crème fraîche, mix the cream and sour cream together in a bowl. Allow to sit at room temperature for 6 to 8 hours. Place a coffee filter in a funnel or line a fine sieve with paper towels, add the cream, and set aside to drain for 2 to 3 hours, until thick.

Mix in the lemon juice and store in the refrigerator for up to 1 week.

To make the pudding,