Yes, I’m totally awful as I have not posted for a month and left you hanging with only one side dish for Thanksgiving. I got wrapped up in work and as much as I love writing, well, I do it ALL DAY LONG and when I’m done, I need a break from staring at my screen. So the last thing I usually think about is blogging.
But I’m back and ready to pump out some recipes for anyone who’s still remotely interested! I conjured up this next recipe as an experiment for my latest farmers market story on Coronado.Patch.com. The results were pretty good, if I do say so myself. Of course, I’m not a huge apple pie fan (or pie at all, really), but it’s the only thing I could think of to use persimmons for the holidays.
My favorite part was the pomegranate whipped cream. I first tried pomegranates when I was in junior high (maybe 6th grade?). I was up in Mt. Baldy for a volleyball party. My coach lived (and still does!) there and there were pomegranates everywhere on the ground. It was love at first crunch and I stained my clothes and hands munching on the tiny red arils. I “squeezed” my own pomegranate juice for the whipped cream recipe by removing the seeds (click here to read how to get those darn seeds out!) and pureeing them in a blender. I then took the mixture and strained it through paper coffee filters, as I had no cheesecloth. The result was delicious, sweet, pomegranate juice. I kept messing with the amount of pom juice I had to add to the whipped cream and it basically turned out to be 1/2 cup of the fresh stuff to get a strong pomegranate flavor. If you decide to use pom liqueur you might get away with a tablespoon of the stuff.
Check out some facts about different varieties of persimmons here and try out the recipe for Christmas Eve!
Fuyu Persimmon Pie Filling
- 9 medium fuyu persimmons, peeled, cored and diced (about a 1-inch dice)
- ¾ tsp. cinnamon
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- 1 Tbsp. Triple Sec, or other orange liqueur. (Note: DO NOT OMIT THIS! This gives a great flavor boost to the pie. You could substitute a couple fresh squeezes of orange juice if you’d like to have an alcohol-free pie.)
- 2 eggs
- 2 Tbsp. flour
- ½ cup sugar
- 1/3 cup butter, melted
What to do with them:
- Combine the first five ingredients together in a mixing bowl. Toss to evenly coat.
- Pour the spiced persimmons on top of your favorite pie crust.*
- Combine the eggs, flour, sugar and melted butter in a separate bowl. Whisk until well mixed. The mixture will be thick.
- Pour the egg mixture over the top of the persimmons inside the pie dish and evenly coat.
- Lay your top pie crust over the mixture and press edges down to seal. If you’d like, you can make a pretty design with a fork on the edges, or be rustic and let it do its thing.
- Make sure you cut a slit or two on top of the crust to allow steam to escape.
- Pop the pie into a 425 degree oven and bake until cooked through, about 40 minutes.
- Let cool completely and serve with pomegranate whipped cream.
- Wait for compliments.
*Note: I do not have a recipe for a pie crust. Because of time constraints (and a possible lack of ability), I cheated and used a refrigerated pie crust. Use your favorite recipe to make a bottom and top pie crust for this pie. Or try out some puff pastry for a lighter dessert. You could even go crustless and make the filling in small ramekins and top off with a crumble.
Pomegranate Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp. vanilla
- ½ cup fresh pomegranate juice (you may substitute pomegranate liqueur or bottled pomegranate juice if you don’t have the time to juice your own)
- 2 Tbsp. confectioners’ sugar
What to do with them:
- With a hand mixer, or in a stand mixer, beat the cream on medium until it’s just about to form stiff peaks. (Novice whipped cream makers: this will take a while! Don’t lose hope and think that your cream is never going to thicken—it will.)
- Add the vanilla, pomegranate juice and sugar.
- Beat on medium until well mixed and fluffy. Stiff peaks should form.
- Make sure not to overbeat the cream—it will get lumpy, as it’s on its way to becoming butter!
- Serve on top of persimmon pie with a sprinkle of fresh pomegranate seeds.