Persimmon Pie Filling
We would like to appeal to your Thanksgiving appetite with a recently published Persimmon Pie Filling and Pudding recipe.
This recipe appeared in our family cookbook, Confessions of an Oenophile, in 2008:
• A dozen fresh persimmons grown locally, then distributed by Country Corner
• San Mateo County honey (from the Country Corner Deli & Market)
• Brown Sugar from C&H of Hercules
• Nutmeg (check out Penzey’s Spice store along Santa Cruz Avenue in downtown Menlo)
• Condensed Milk or canned Coconut Milk (from the Country Corner Deli & Market)