Persimmons!

Oh, the beauty of these golden globes of goodness! Persimmons! I did not think that after the raccoon visits, I would even taste a persimmon this year. I was ever so wrong! I was given some of the most gorgeous persimmons ever! These are ripe to the point of persimmon mushiness and are a translucent orange. These are not the small wild fruit that grow on my tree, but are the large Japanese variety. Whereas the wild type only get about the size of a walnut, the cultivated ones can get to about the size of an orange. One lovely little surprise about a persimmon is the "flower" that hides inside! If you cut the fruit in half crosswise from the stem end the layers form a beautiful "daisy" pattern. Or maybe that is just my imagination!

Now, I admit that I am not overly fond of eating persimmons just as they are (except when I can sneak one straight from the tree when no one is looking!), but I do love cooking with them. There are so many possibilities! Persimmon muffins, shortcake, jam, cookies and yes, even a persimmon pie. Today, I stuck with two favorites, the muffins and shortcake. The muffins are pretty easy and straightforward, just follow any recipe for a spice-type muffin and add about two cups of (peeled) mashed persimmon pulp. The shortcake recipe was my aunt's. Aunt Marie could turn out some of the most delectable delights to ever come from a kitchen. I remember visiting there and just wanting to live in her kitchen..ahh..the aromas that would fill the air. This shortcake recipe would appear at any given time filled with whatever fruit might be in season. It was sheer delight to be on the receiving end of any goody that she baked, but this has to be one of my favorites. Try as I might, mine never seem to turn out as delicious as I remember hers. I think I just lack "the touch".

Aunt Marie's Persimmon Shortcake

2 cups sifted all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

1/2 cup butter

1 egg (beaten)

1/3 cup milk

1 teaspoon vanilla

filling:

4 large persimmons (peeled and sliced)

4 cups whipped cream

Preheat oven to 425 degrees.

Sift all of the dry ingredients together, cut in the butter until the mixture has a coarse texture. Add the egg, milk and vanilla and mix well. The dough will be quite stiff resembling a biscuit dough. Pat this into a well greased 8 inch bake pan and bake for about 15 to 20 minutes.

Remove from oven and cool slightly. Split the cake into two layers using a knife or thread and place one layer cut side up on serving plate. Butter this layer and then cover with a layer of persimmons. Place a layer of whipped cream on top of the fruit and then place the remaining layer of cake on top with the cut side down. Cover this layer with more fruit then whipped cream.

This shortcake can be used with any fruit that is your favorite! It is incredibly easy but at the same time fantastically delicious.