George Shirley wrote:
> Picked up about 25 lbs of Japanese persimmons yesterday. The kind that
> have to be dead ripe to be eaten. They're spread out in the garage on a
> table awaiting the right time. A few were already ripe and have been
> pulped and frozen.
>
> When all the pulp is ready I intend to make some persimmon jam,
> persimmon cookies, and a persimmon cake to give to the fellow that gave
> us the simmons.

OBRFP: How about the English steamed persimmon pudding? That'll keep
until the holidays (if I remember you put parchment disks soaked in
brandy or rum on it). Then you just re-steam it.

B