Persimmon Overload?

I guess it's obvious what fruits are in season at the moment! We're starting to get colder, in need of some warming up, so I felt the need to make use of my persimmons in a healthful, non-traditional dessert format. I'm getting tired of pie, cake, cookies and pudding. So I started by pureeing persimmons, and eating some before the idea of a nice, hot baked treat popped up in my head-- in a 6oz ramekin, just the right size for my little belly. I hoped to enhance the flavor of my persimmons and cut their sweetness with a little spice, and imagined that the ginger would give it just the right kick! Cinnamon, nutmeg, and vanilla are all too common this time of year, so I'll pass on those for now! If you are looking for other non-traditional healthy uses for your fruit desserts this season, try Spiced Poached Pears, apple chips, apples baked with cheese and honey, or a sorbet using your fall and winter fruits.

Persimmon-Ginger Soufflé with homemade persimmon chips!!

• 1 1/2 cups low fat 2% milk
• 1 tablespoon minced, peeled fresh ginger
• 4 large egg yolks
• 1/2 cup sugar
• 5 tablespoons all-purpose flour
• 3 small persimmons, diced
• 8 large egg whites

Directions

• Preheat oven to 350°F. In medium, heavy-bottomed saucepan over medium heat, bring milk to boiling.
• Place the ginger in a cheese cloth or a tea strainer. Add ginger to the milk, remove pan from heat, cover, and let steep 30 minutes.

• 

  Milk should become foamy while whisking over the heat.

• Discard the ginger from the milk, and set aside.
• To purée the persimmons, dice them into small cubes so they are small enough for the blender to handle. Add 2 tbsp water, and purée on high until they are smooth.
• In large nonreactive bowl, whisk together egg yolks and 4 tablespoons of sugar.
• Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent it from curdling.
• Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat the back of a spoon, around 3 to 5 minutes.
• Transfer to large bowl, whisk in the puréed persimmon, and set aside.
• Beat egg whites until foamy and slightly opaque. With mixer running, add remaining 4 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.

I buy egg whites, and they work perfectly well.

• Fold 1/3 of egg whites into persimmon mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
• Butter 8 6-ounce ramekins. 
• Spoon batter into ramekins, filling almost to the top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan, and arrange the baking pan on the middle oven rack and add hot water around ramekins as deep as you can make it.

Before cooking!

After cooking!

• Bake until soufflés have risen well above the rim and tops are golden brown, about 45 minutes.
• Garnish with sifted powdered sugar and a persimmon chip for a zazzy little dish to make you and your guests giggle with delight!

Happy Fall!
Serve immediately.

Nutrition Facts for one 6-oz ramekin:
137 total calories, 13gm total carbohydrate, 2gm fiber, 10gm protein, 5gm fat
(1 Carbohydrate (1 NET carb), 01 Fat, and 1.5 protein exchanges)