This super-easy and delicious recipe for Persimmon Bread from James Beard with fresh persimmons: a free recipe from chef David Lebovitz, author of The Great Book of Chocolate & The Sweet Life in Paris.
The cake batter in this recipe has meringue in it that gives it that extra light and fluffy texture. Poured on top of crunchy tangerine-flavored caramel and fresh slices of persimmon, it’s the perfect combination of texture, freshness, and sweet.
The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.