What do you do if your persimmons get too ripe? Here’s your answer! An easy recipe for super ripe persimmons and it’s a deeply delicious one.

Ingredients:

Pulp from enough halved ripe persimmons to make 2 cups (about 5 Hachiyas or 5 Fuyus)

2 cups sugar

2 eggs, beaten

1 1⁄2 cups buttermilk

1 tsp. baking soda

1 1⁄2 cups flour

1 tsp. baking powder

1⁄2 tsp. ground cinnamon

¼ teaspoon of Kosher salt

1⁄4 cup heavy cream

2 tbsp. butter softened

2 tbsp. melted

Method:

Preheat the oven to 350°. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well.



Sift flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to the pulp mixture, stirring until well combined. Add heavy cream, and melted butter and mix well again.



Butter the 9'' X 13'' baking dish.

our the batter into the dish. Bake until dark brown and a toothpick inserted in the center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream.