Persimmon Bake with Brandy Sauce


Persimmon Bake with Brandy Sauce

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    Servings and Ingredients

    Serves 15
    6 tbsp. Hy-Vee half-and-half
    4 tsp. Hy-Vee vanilla extract, divided
    2 large Hy-Vee eggs
    2 c. persimmon pulp*
    1 ¼ c. Hy-Vee sugar, divided
    ½ tsp. Hy-Vee salt
    1 tsp. Hy-Vee baking soda
    1 c. Hy-Vee flour
    ¼ c. Hy-Vee chopped pecans
    ¼ c. Hy-Vee dried cherries
    1 c. graham cracker crumbs
    1 c. water, divided
    ¼ c. brandy
    2 tbsp. Hy-Vee butter
    1 tsp. Hy-Vee cinnamon
    2 tbsp. cornstarch


    1. Preheat oven to 350 degrees. In a large mixing bowl, stir together half-and-half, 2 tsp vanilla extract, eggs and persimmon pulp. Stir in 1 cup sugar, salt, baking soda and flour. Stir in pecans, cherries and cracker crumbs.
    2. Pour into a greased 9-by-13-inch baking dish. Bake 45 minutes to 1 hour or until inserted toothpick comes out clean. Cool on wire rack 15 minutes.
    3. While bake is cooling, combine 3/4 cup water, brandy, butter, cinnamon, remaining 1/4 cup sugar and 2 tsp vanilla extract in a medium saucepan.
    4. Bring mixture to a bowl over medium-high heat, reduce heat to low and simmer 10 minutes, stirring occasionally. Stir together remaining 1/4 cup water and cornstarch. Add mixture to the brandy mixture in the last 1 minute of cooking. Stir well. Remove from heat. Allow to thicken.
    5. To serve, pour brandy sauce over bake.
    6. *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 35mg
    • Sodium: 220mg
    • Total Carbohydrates: 33g
    • Protein: 3g

    Daily Values

    Vitamin A 4%
    Vitamin C 8%
    Iron 6%
    Calcium 2%