Ahhhh! I am a born and bred Hoosier, and this is amazing. I live in New England now, and have persimmon pulp shipped to me from Dillman Farms in Indy. It's worth every penny. This is delicious served with fresh whipped cream. Everyone here who has tried has loved it. It reminds me of Indian pudding. Enjoy!

Reviewed On: Feb. 3, 2007

I have loved this recipe for a few years now! It's very colorful and tasty, tangy and juicy. I have had wonderful compliments on it. I serve it with wild rice and a vegetable, and it's wonderful!

Reviewed On: Sep. 27, 2006

I think it's great to put recipes like this here, why not? I have to add my way: I melt the butter in the pan first, then put a slice of wheat bread in it. Tope with muenster cheese, thinly sliced ham, and another slice of meunster. Finally, put the other buttered slice of wheat on top. Cook over low heat so that the cheese gets all gooey....THIS is my favorite, served with dill pickle, oilves, and potato salad.

Reviewed On: Feb. 16, 2005