Reviewer:

Reviewed: Dec. 16, 2012

This is the first time my wife and I have tried Persimmon. We just love it!!! It was so easy to make aswell. I did not worry about stirring it like others have. I did cut a 1/4 cup of sugar. I love the crispy edges and creamy texture inside. I would say this texture is like bread pudding. I will make this again.

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Reviewer:

james_braden1976

Reviewed: Nov. 6, 2012

I've made it with raspberries in addition to the pomegranate as I didn't have quite enough of the pomegranate to fill the recipe's requirements. Very good. And I always 1/2 the sugar. Still very sweet!

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Reviewer:

Lillee Zahn

Reviewed: Mar. 5, 2012

what a great way to get rid of persimmons that were going way too soft. my family raved about it!

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Reviewer:

sundream04

Reviewed: Jan. 17, 2012

I cut the sugar by 1/2 c and I might cut it another 1/4 of a cup next time.

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Reviewer:

Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Sonoma, California, USA

Reviewed: Jan. 3, 2012

This recipe is perfect! A lot of the reviews mentioned making changes like cooking it longer and cutting out sugar. It's a pudding so just cook it the 55 min. then let it cool, set up, and dry out. When it is has cooled it will be thick enough to use a spatula to serve it with. It is going to be sweet, but it is just that a sweet treat. It won't take much to satisfy those taste buds. An exceptional recipe and new favorite in our home.

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Reviewer:

James

Reviewed: Oct. 17, 2011

I altered this recipe slightly, but I loved it. Very pudding-like, less cake like, but that's how I prefer it. Here are the changes I made to make this recipe a little healthier. I used only 2 cups of sugar instead of 2 1/2, 1 cup white sugar and 1 cup brown sugar. I used 1 1/2 cups white flour and 1/2 cup whole wheat flour rather than 2 cups white flour. I couldn't even taste the whole wheat flour, next time I'll probably try half and half. Final change: light butter instead of regular, but I wish I had tried 2 tablespoons applesauce and 2 tablespoons light butter. Also, I did about 3/4 teaspoon cinnamon and think more spices could still be added. All in all, though, I'm very happy with this recipe. It is certainly delicious.

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Reviewer:

Kelsey Elizabeth

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

Reviewed: Nov. 11, 2010

This was unbelievable. We loved it, all of the kids and especially my husband. Thanks!

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Reviewer:

JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Dec. 20, 2008

This was an extraordinarily delicious recipe. The texture of the pudding does resemble more of a bread pudding, but I found this to be phenomenal and wouldn't change it if I could. I cut back the sugar to 1 1/2 cups and it was still very sweet. It may need extra baking time; wait until it's puffy throughout, has a nice brown color, and a knife comes out clean.

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