George Shirley wrote:
So far I've pulped and pureed eleven cups of persimmon puree. Three
cups were used in making two different persimmon cakes, both turned
out well but I preferred the sheet cake to the bundt one. Tomorrow I
will make some persimmon jam, been awhile since I've done that.
Tonight's dessert will be simmon puree that has been frozen and then
slightly thawed, we like to eat them that way.

The dilemma is I still have about two dozen simmons ripening on the
counter. Food processor is getting quite a workout these days.

Has turned off cool (51F at wake-up time) and windy down here. First
time I've had long pants on since last March. Tilly Dawg is at the
vet's getting spayed so it's rather quiet around here today, no high
speed rat terrier tearing through the house carrying her critter and
squeaking it.

Awww she will be back soon and tearing around)

Where are you in the world George? Are you in the South of the US?