Persimmon Pudding W Brandy Whipped Cream Sauce Nancy Reagans Recipes

PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S

Steps:

• Stir together butter and sugar.
• Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
• Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
• Add eggs, mixing thoroughly but lightly.
• Add raisins, pecans and orange peel, stirring until mixed.
• Turn into buttered steam-type (about 5- to 6-cup) covered mold.
• Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
• Let stand a few minutes, then unmold onto a serving plate.
• Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
• Beat 1 egg until light and fluffy.
• Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
• Beat 1 cup heavy whipping cream until stiff.
• Gently fold whipped cream into butter mixture.
• Cover and chill until ready to serve.
• Stir before spooning onto pudding.
• Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.

PERSIMMON PUDDING WITH HARD SAUCE

Steps:

• To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
• Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
• While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

BRANDY WHIPPED CREAM

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

PERSIMMON CRANBERRY SAUCE

Steps:

• Mix the cornstarch with the hot water to make a slurry.
• Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
• Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
• Meanwhile,heat a heavy skillet over medium heat.
• Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
• Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
• Butter your baking dish or use nonstick spray.
• Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
• Scatter the raisins over the top of the torn bread.
• Pour in egg mixture. Press the bread into the egg mixture using your hands.
• Let stand for 30 minutes, press the bread down into the egg mixture.
• Place the baking dish in the middle of the preheated oven.
• Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
• SERVING SUGGESTIONS:
• Serve warm or at room temperature.
• For a more rustic look, spoon into your individual serving dishes.
• Top with Brandy sauce & a dollop of whipped cream (recipe below)
• WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
• BRANDY CARAMEL SAUCE.
• Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
• DO NOT STIR at any time!
• Pour water into a heavy bottom 2 quart saucepan w/ lid.
• Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
• Cover the pan and bring the mixture to a boil over high heat.
• Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
• Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
• Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
• NO STIRRING necessary!
• Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
• Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
• Cool to desired temperature, it will thicken as it cools.
• Drizzle over bread pudding.