We have a Fruit & Veg Fairy Godfather. When the pandemic first hit, my parents received large quantities of slightly bruised fruit & veg from a Neighbour Friend – his brother imports these and had excess. We were happy recipients and made apple crumble,lemon drizzle cake, along with many stir fries with our bounty.
Even now, we still receive these gifts. A few weeks ago, there were copious amounts of persimmon. My Kitchen Goddess Mother painstakingly prepared the fruit (removed the hard tops and skins) then tasked me to find a use for them beyond sorbet.
I have made many loaves since and Everyone I’ve gifted them to has loved it: the persimmon taste is still apparent, and the walnuts & raisins add such delight to a moist bread/cake. So, if you find yourself with quantities of persimmon, I highly recommend this recipe.
2 large eggs, room temperature
150g brown sugar (original recipe calls for 200g granulated sugar)
1 Tbsp vanilla extract
700g persimmon pureed
140g unsalted butter, melted
2 tsp baking soda
1/4 tsp of salt
2 tsp cinnamon
360g all-purpose flour
160g walnut pieces (original recipe calls for them to be toasted; I don’t)
Remove tops of persimmon. Cut into quarters and puree in a blender (my Mom scooped the flesh out of the skins because they were quite tough)
In a large mixing bowl, whisk together eggs, sugar and vanilla.
Mix in persimmon puree and melted butter.
Stir in baking soda, salt, cinnamon and flour until well combined.
Fold in walnuts and raisins until evenly dispersed.
Divide the batter between prepared loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean.
Cool in pans 10 min then turn out onto wire rack to cool to room temperature.
Some of our friends like to eat these more-ish slices hot. We prefer it chilled, better still with vanilla ice cream or Greek yogurt.
The Swiss Granite Fountain in the Singapore Botanic Gardens, sculptured by Ueli Fausch (2005), is a gift from the Swiss Community in Singapore. Both the ball (measuring 80 cm in diameter, weighing 700 kg) and the 3-tonne basal block on which it sits, are both made from granite from Switzerland.
The ball is constantly spinning, rolling, kept afloat by water pressure directed through the basal block. The role of the ball in perpetual motion is to represent people striving for excellence.
When the girls were toddlers, we would bring them to this sculpture. They would climb up the base and try to stop the ball with their tiny little hands. If you apply sufficient force in the appropriate places, you can change the direction of the spin.
Through the years, we would smile indulgently when we walked/ran past, to see little (and not so little) people trying to do the same. During lockdown, the water was turned off and the spinning ceased. It has since been turned on but the sculpture is little visited these days.
I first had apple crumble in London when we visited Artist in the Kitchen Aunt. She effortlessly throws together fruity, cinnamon-y, nutty, more-ish crumbles to be eaten warm with thick, creamy custard (or cold for breakfast was great as well).
Mulling over the prompt for One Word Sunday: Patchwork hosted by Debbie at TravelWithIntent, I contemplated things that are made up of miscellaneous or incongruous parts, a hodgepodge perhaps, and yet these bits make up a coherent whole. And if you consider the Aristotelian idea of synergy, we could end up with a great deal more, and perhaps even better, than what we started with.
Remember the windfall of lemons? The girls and I were sitting around the table brainstorming what exciting things we could make. Older Daughter reminded us that we have biscotti morbidi al limone (soft lemon cookies) bookmarked from ages ago. This was our time to try them.