Monday, December 6, 2010

Persimmon Bread

Another persimmon from Grant. Can't let that go to waste so I mixed up a quick persimmon bread dessert from James Beard's recipe.
I sifted together 1 3/4 cup flour, 3//4 tsp salt, 1 tsp baking soda, 1/2 tsp ground nutmeg, and 1 1/4 cup sugar. I made a well in the center of the dry ingredients and added in 1 cup persimmon purée, 1/2 cup cooled melted butter, 1/3 cup scotch whiskey, and 2 eggs. I mixed that all well and then stirred in 1 cup of raisins and 1 cup of chopped dried apricots. It a baked in a 9 in loaf pan for a light winter dessert treat. Nice for breakfast toast too.

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