This bright pulp is from the half dozen we found at a local chain store. They were silken sugar encased in a cheerful pixie lantern and served our purposes for baking the only traditional Christmas fare we claim.
In a vegetarian household our holiday meals vary from year to year depending on where we eat. In fact, we have virtually no holiday traditions: no children, spiritual, but no religion; and just plain tired of the consumer angle. The season is somewhat lost on us.
On the Solstace though, we threw a barbecue pizza party that was a blast. Everyone brought a topping. See what I mean about tradition? And we sent all our guests home with a few muffins. They are gooey and sticky and wonderful with morning coffee or Earl Grey tea.
2 1/2 cups flour
2 cups sugar
2 teaspoons soda
3 teaspoons baking powder
1 teaspoon salt
1 cup panko
3 tablespoons melted butter
1 cup milk
1 teaspoon vanilla
2 cups persimmon puree, about 5 large persimmon
2 cups chopped nuts
2 cups chopped medjool dates
Combine butter, milk and vanilla. Sift flour, sugar, soda, baking powder and salt.
Fold flour mixture and bread crumbs into milk mixture. Stir in persimmon puree, dates and nuts.
Bake in buttered muffin tin for 25 minutes at 350 degrees.Share This