I just finished reading A Country Year by Sue Hubbell. A great short story about a year in the life of a woman in the Ozarks. She is a bee keeper and the story goes through each season – her trials and travails of living alone on a isolated piece of land and how she makes it all work. It was especially poignant to me and inspiring. Made me want to finish the baseboards and paint!
Anyway, she included this single recipe which is apropos since it is October 1 tomorrow and the persimmons, hickory nuts and the black walnuts are all falling. In overly abundant amounts I might add!
from a Country Year, by Sue Hubbell
1 graham cracker crust
1/2 C. brown sugar
1 envelope plain gelatin
1/2 tsp. salt
3 eggs separated
2/3 C. milk
1 C. strained persimmon pulp
1/4 C. sugar
1/4 C. hickory nuts chopped
heavy cream for whipping
In a saucepan, combine brown sugar, geletin and salt. Beat the egg yolks lightly and add to milk. Stir into the brown sugar mixture and cook, stirring constantly, until mixture is thoroughly heated and sugar is melted. Avoid boiling. Remove from heat and stir in the persimmon pulp. Chill for about an hour or until soft mounds form when mixture is dropped from a spoon.
Beat the egg whites until soft peaks appear. Add the sugar, gradually beating until stiff. Stir the hickory nuts into the persimmon mixture and fold into the beaten egg whites. Turn into a crumb crust and chill until firm.
Serve with sweetened whipped cream.
Sounds delicious! I will have to try this later. Love those persimmons!