Persimmon-Nut-And-Raisin Pudding

• 1/4 cup cognac or brandy
• 1/2 cup raisins (or more, if you like them)
• 2 pounds very ripe persimmons
• 1 1/4 cups flour
• 18 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 3/4 cup sugar
• 3 eggs
• 2 cups buttermilk
• 1 teaspoon vanilla
• 6 tablespoons butter, melted
• 1 cup mixed nuts (or just walnuts); more if you like them
• 1 cup creme Chantilly (or more)

1. Preheat oven to 375 degrees.
2. Pour the cognac over the raisins to plump them, then set aside.
3. Peel and puree the persimmons, either in a blender or a food mill.
4. Mix all the dry ingredients, except for the sugar, together in a bowl.
5. Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
6. Melt the butter and incorporate into the mixture.
7. Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
8. Toss the nuts, raisins and cognac into the mixture and stir well.
9. Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
10. Serve hot or warm, topped with a creme Chantilly.

cognac, raisins, very ripe persimmons, flour, salt, baking soda, baking powder, cinnamon, sugar, eggs, buttermilk, vanilla, butter, mixed nuts, creme chantilly

Taken from cooking.nytimes.com/recipes/6811 (may not work)