courtesy of Dillman Farm Store, 4955 West State Road 45, Bloomington, IN
2 cups persimmon pulp
¾ cup sugar (brown sugar ok)
2 cups mini marshmallows
½ cup pecans (I like more pecans, less
about four cups graham cracker crumbs (some ground
pretty fine for final coating of rolls)
Mix pulp, sugar, nuts and marshmallows. Stir in
graham crumbs until mixture is stiff enough to shape into roll (one large
roll or three or four smaller rolls) . . . Coat each roll in finely-ground
graham crackers and wrap them in wax paper or foil. Refrigerate rolls for
several hours (even overnight or several days) before serving Slice
into half-inch rounds for serving.
[Forming the mixture into rolls is a very messy
job at best. Less messy for the hands is a sheet (14 to 18 inches long)
of foil wrap--it may be possible to use plastic wrap. Start by coating
an area of the wrap with fine (dustlike) rolled graham crackers. Put it
over the above mixture as well. It takes quite a lot of the rolled grahams.
Spoon the mixture onto the finely rolled graham crackers. Grasp foil at
both ends. Raise and lower hands alternately to cause the mixture to roll
over in the finely rolled grahams. Then apply some rolled grahams to the
ends and square both ends off. When the rolls (I like to make them about
two inches in diameter) are well coated with finely rolled grahams, fold
both ends of foil together and refrigerate for a lengthy time.
Notes: The mix must be well saturated with
grahams to form stiff rolls. Letting the mix stand at room temperature
will help saturation. Keep good supply of finely rolled grahams on rolls
under refrigeration. Sprinkle sides of crosswise cuts of rolls with finely
rolled grahams. For one mixture, plan to use slightly more than one and
a third boxes of grahams. Boxes of grahams contain three packages
of crackers. Some persimmon pulps contain more liquid. -- Bayou Bill]
I serve the Persimmon Roll with orange-brandy
sauce. Recipe below.
3 tablespoons butter
3 tablespoons flour
1 cup orange juice
Sugar (granulated or brown) to taste
Brandy to taste (your option)
Melt butter in small sauce pan. Stir in orange
juice and sugar until sugar is dissolved. In a teacup, make a paste
with four and a few spoons orange juice. Stir more orange juice into paste
until it is dissolved. Stir dissolved paste into orange-juice sugar mixture
and cook gently, stirring constantly, until it thickens some. When sauce
is cool, stir in brandy (if you like) and refrigerate sauce for later
use with persimmon roll or any other suitable dessert.
Persimmon pulp is available at a reasonable price at the above-mentioned
Dillman Farm Store at Bloomington, or at the County Store on U.S. 421 (south
of Ind. 32) north of Zionsville.