Persimmons straight from the tree!


My good friend Lesley Campoy dropped by this week. She made me the most delicious persimmons bread from her tree,  which inspired me to create a persimmons signature sneeky.

crazy drnik
crazy drnik

Lulu's Persimmons Sneeky

For Puree:

2 persian cucumbers chopped

2 fuyu persimmons peeled and chopped

2 limes squeezed

1 tablespoon honey

6 basil leaves

Place all ingredients in Cuisinart and pulse.

Add 2 oz of gin to 3 oz of puree, serve over ice.

I like to use one large Ice cube and my favorite old fashioned glass.


James Beard Persimmons Bread

  • 3½ cups sifted flour
  • 1½ teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 2 to 2½ cups sugar
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • 2/3 cup Cognac, bourbon or whiskey
  • 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
  • 2 cups walnuts or pecans, toasted and chopped
  • 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

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