PAIRS WITH:

Sunstone 2019 Symphonie du Soleil

INGREDIENTS

• 1 cup sugar
• 1 cup sifted flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 egg (beaten)
• 2 Tbsp butter
• 1/2 cup milk
• 1 cup persimmon pulp

DIRECTIONS

1. Mix together dry ingredients and set aside.
2. Beat butter until creamy, and then fold in milk and persimmon pulp.
3. Mix dry and wet ingredients together and pour into buttered mold. Cover with foil or lid.
4. Place into steamer and steam 2 hours. Do not remove lid!!
5. Cool and then invert onto plate.
6. Serve with hard sauce or whipped cream.

Recipe by Brittany Rice, Sunstone Winemaker and Chef