I was pretty sure I'd find a compelling recipe once I got home and did a little recipe research. Very little! David Lebovitz has a nice version of James Beard's persimmon bread recipe on his blog, and I am offering my adaptation here.
It's a practical one. There are two types of persimmon commonly sold here: hachiya and fuyu, and, like me, you might not be able fnd the hachiya variety called for in the recipe.
Hachiya persimmons are more oblong, and are used when they're very ripe, literally scooping the flesh out of the skin of the cut fruit. Fuyu are equally delicious, but they stay crisp even when ripe. With the fuyus, I dice and roast the fruit and use applesauce to provide the moisture. Really delicious!
makes 2 9" loaves or 1 bundt
2 cups diced persimmon (about 4 fruits)
3 1/2 cups flour
1 1/2 t kosher salt
2 t baking soda
1 t nutmeg
2 c sugar
1 c melted butter, cooled
2 cups applesauce (homemade if available), strained to remove excess liquid
4 lg eggs, slightly beaten
2/3 c brandy
2 c pecans
Preheat oven to 350F.
Prepare pans by buttering well and dusting with flour.
Spread the diced persimmon on a baking sheet, drizzle with olive oil (or a little melted butter) and toss with your hands to coat. Roast at 350 for about 20 minutes. Allow to cool
Sift together dry ingredients. Make a well in the center and add applesausce, butter, eggs, and brandy. Combine.
Add roasted persimmons and pecans.
Turn batter into prepared pans and bake for about an hour. Allow to cool before removing from pans.
Since this is a generous recipe, you can half it. I baked off the whole recipe, but baked half as muffins for a future treat from the freezer.