Hi. I have about 3 cups of persimmon ( the kind that grows in the wild) pulp I would like to use in a dessert. Most of the recipes I've found are for a cake-type dessert, and the reviews say you can't tell the pulp is in there. I would like to be able to taste the persimmon in the recipe. I was wondering if there was anything else I could do with it. I made a sweet-roll dough today; could I use it as a filling? Any help would be appreciated.
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1/8/09 at 2:02pm