Persimmon Buttermilk Pudding

Persimmons are best in the fall, and this pudding, loosely based on a recipe from chef Larry Forgione, owner of An American Place in New York City, New York, makes a fine Thanksgiving dessert. It’s baked in a shallow baking dish until it puffs and the edges brown slightly; when cool, it sinks slightly and can be cut into neat squares. Topped with whipped cream, the creamy texture of this traditional American