Murski Homestead Bed & Breakfast, Brenham, Texas

Like the first taste of delicious nectar, a sun-kissed ripe persimmon can not be compared to a store bought one!  I have harvested and enjoyed 4 in the last week and there are more to come…..  Persimmon Cream Custard may be in the offering if I can resist the temptation to eat it straight off the tree (as I am want to do) before getting them into my kitchen! If you can find these are your local farmers market, snap them up!  To pick them, make sure they are deep apricot orange in color and give slightly when pressure is applied.  The Hispanic culture uses them green and eats them as you would an apple.  I prefer them very ripe when they are at their peak in sugar content and melt in your mouth.  Eat skin and all!

Lemon-Simmon Custard

• 1/2 c. of thin-skinned lemons, sliced paper thin and cut into quarters
• 1/2 c. of orange juice
• 2 c. sugar
• 4 eggs, well beaten
• 1/2 c. heavy cream
• 1/2 c. persimmon puree (fresh ripe persimmons, skinned and pulp pureed)

Combine lemon, orange juice and sugar.  Allow to stand at room temperature for at least 2 hours or overnight, stirring occasionally.  Stir beaten eggs into lemon-orange mixture.  Pour into ramekins to within one inch of the top.  Put 1/2 inch of persimmon puree on top.  Bake for 35-40 minutes at 375 degrees until knife inserted near center comes out clean.  Remove from oven and allow to cool.  Meanwhile whip heavy cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla.  Top custard with whipped cream just prior to serving.