2 Responses

1. La Chica Fresa Says:
   December 28th, 2009 at 5:43 am

   Persimmon Tea Bread
   2 tbsp. brandy
   1 cup golden raisins
   1 3/4 cup all purpose flour
   1 tsp. cinnamon
   1 tsp. baking soda
   1/2 tsp. salt
   3 large eggs
   1 cup sugar
   1 cup pureed hachiya persimmon (about 2 large)
   1/2 cup vegetable oil
   1 tsp vanilla extract
   Preheat oven to 350 degrees F. Pour brandy over raisins and set aside. Whisk together flour, cinnamon, baking soda, and salt and set aside. In a mixing bowl, beat together eggs, sugar, persimmon pureee, oil, and vanilla. Add dry ingredients and mix until just blended. Stir in raisins and brandy. Pour into a greased 9×5-inch loaf pan, and bake for 60-70 minutes, until a tester comes out clean. Cool on rack 15 minutes, then remove from pan to cool completely.
   CIAO, MAGGI

2. mqudee Says:
   December 28th, 2009 at 10:48 am

   With peach in general or specificaly with peach-tea?

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