• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

LA BELLA VITA

The Art of Italian Living

  • Home
  • About Me
  • Recipes
  • Cooking Classes
  • Culinary Tours

Breads

Patience and persimmons
Persimmon and Pecan Bread

January 27, 2017 By Deborah Dal Fovo Leave a Comment

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

It’s often said that patience is a virtue and good things come to those who wait. This is especially true when it comes to Hachiya persimmons, an obscure and misunderstood winter fruit known as kaki to the Japanese and cachi to Italians. These persimmons are often confused with the flatter Fuyu variety that is eaten firm like an apple early in the season. But Hachiya persimmons—whose inviting shiny orange, pointed forms make them tempting to enjoy when they are young—must mature and soften for weeks on end before they are edible. It makes January the perfect month to make this Persimmon and Pecan Bread when fruit that has been slowly ripening on the window sill is very soft and ready for use. Hachiya persimmon’s delicate sweetness and alluring fragrance give this simple bread an air of aristocracy that makes it ideal for afternoon tea or a luxurious breakfast in bed…and well worth waiting for.

Persimmon and Pecan Bread - Hachiya persimmons in a wooden bowl create a colorful decorative display while they ripen to perfect softness.

A seasonal fruit with oriental origins, Hachiya persimmons first appear on leafy trees in late autumn. But their beauty is not fully evident until winter when the tree sheds its leaves to reveal bare branches hung with brightly colored, heart-shaped fruit—making it look like a timely Charlie Brown Christmas tree strung with shiny ornaments. The fruit is firm and immature at this point and must ripen further to allow harsh tannins to mellow and sweetness to develop. Take them home and place on your counter or window sill and watch the change that occurs as they mature. I fill an antique wooden bowl with vibrant orange persimmons and use as a cheerful decorative item in my home while they ripen.

Persimmon and Pecan Bread - Hachiya persimmons in a row at diverse stages of ripening.

As they ripen, persimmons slowly soften and become darker in color until finally—after two to four weeks—they are mature enough to eat or cook with. You can see the change happening in stages as they go from hard, yellow-orange pointed fruit to red-orange slouchy orbs with loose, wrinkled skin. At the perfect point of ripeness, they look like water balloons—heavy, jiggly and ready to burst. Don’t be tempted to eat them before this time or you’ll experience a very unpleasant astringent aftertaste in your mouth. To speed up the ripening process, some people freeze partially ripe persimmons for 24 hours then thaw before cooking. In a pinch, this can help soften the fruit and reduce tannins, but they won’t be as sweet or mellow as naturally ripened persimmons. Be patient with persimmons and you will be rewarded!

persimmon-on-spoon

Food memories are precious things and I still recall the first time I tasted a persimmon. It was at Torre di Pisa restaurant in Milan, where I was dining with my then-boyfriend in the dead of winter. “I took the liberty of ordering you dessert since they have a very special fruit that is only available for a very short time”, said Maurizio as the waiter slid a plate in front of me. Expecting to see colorful tropical fruit, I looked down to find a wrinkly, burnt-orange blob on my plate that looked less than appealing. Slightly puzzled I asked, “What do I do with it?” Maurizio laughed, “Make a cross cut in the center and open it like a flower, then eat the inside with a spoon…like pudding.” I followed instructions and slid my knife through the paper-thin skin then repeated the motion crosswise. The persimmon fell open like four petals in a sensual display of glistening, jelly-like pulp that beckoned a taste. I dipped my spoon in and scooped some out. It was shiny and syrupy—more like soft jelly than raw fruit—and very much what in Italy we call dolci da cucchiaio or spoon desserts like creme caramel and panna cotta. When I lifted the spoon to my mouth, a delicate floral scent filled my senses like fine perfume. The taste in my mouth was…well, luscious. Silky and sweet with a hypnotic exotic fruit flavor and lingering vanilla finish. I was mesmerized and fell in love immediately (with the persimmon, not with Maurizio).

inside-persimmon

Over the years, I continued my love affair with persimmons and searched them out each winter at my neighborhood fruttivendoli in Milan. But it was only after moving to California—and once I was teaching Italian cooking and developing my own recipes—that I became intrigued with the idea of a persimmon bread. I began experimenting to get the right balance of sweetness, wet to dry ingredients, and leavening to make a moist yet light fruit bread that showcased persimmon’s delicate flavor and fragrance. The decision to add pecans, with their subtle buttery nuttiness, was the natural choice to quietly complement persimmon’s ethereal qualities without overpowering them.

Persimmon and Pecan Bread - Bright hachiya persimmon pulp is strained smooth through a sieve before adding to sweet bread batter.

The batter for Persimmon and Pecan Bread is simple and easy to prepare. Cut open ripe persimmons and scoop out the pudding-like pulp then strain it through a sieve so it’s silky smooth and free of unwanted seeds or fibers. Measure out the amount that you need for the recipe but don’t waste any leftover puree! Persimmon puree freezes well and keeps for up to 6 months. Just thaw and use like fresh to make persimmon and pecan bread well into the spring.

Persimmon and Pecan Bread - Colorful and fragrant hachiya persimmon pulp adds an exotic note to this sweet bread batter.

The secret to a light, airy bread is to mix the dry ingredients together first then add them to the wet ingredients with a few quick folding motions until just combined. Don’t overwork the batter or the baked bread will be heavy and rubbery. Then, stir in the toasted pecans and pour the thick batter into a loaf pan. Bake until you can smell a sweet, flowery fragrance wafting out of your oven and the bread is golden orangey-brown on top and set in the center.

Persimmon and Pecan Bread - Hachiya persimmons add beautiful color, fragrance and flavor to this sweet bread batter.

Persimmon and Pecan Bread - Hachiya persimmons add beautiful color, fragrance and flavor to this sweet bread batter. Some things are well worth waiting for and perfectly ripened Hachiya persimmons are one of those. Now, I look forward to winter just to patiently watch these gorgeous persimmons ripen to perfection so I can enjoy this Persimmon and Pecan Bread. I hope you will too!

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread.

PERSIMMON AND PECAN BREAD
Plumcake di Cachi

Created by Deborah Dal Fovo on January 19, 2017

Persimmon and Pecan Bread - Hachiya persimmon pulp is the star ingredient in this irresistibly fragrant fruit and nut bread. This persimmon and pecan bread has a delicate, exotic sweetness and fragrance that is a pure joy during grey winter months. Use Hachiya persimmons that are fully ripened and super soft like squishy water balloons to ensure that the pulp inside is sweet and astringent tannins have mellowed.  © 2017 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 30m
  • Cook Time: 55m
  • Yield: Makes one 9-inch/23cm loaf
  • Category: Breads, Desserts - Dolci, Fruit Desserts, Recipes

Ingredients

  • 1 cup/100g raw pecans
  • 1 pound/454g very soft, ripe Hachiya persimmons (about 2 or 3), or 1 cup of strained pulp
  • 2 cups/240g unbleached all-purpose flour
  • ¾ cup/150g granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • ½ cup/113g unsalted butter, melted and cooled to room temperature
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 325°F/165°C and place oven rack in the middle position. Butter and flour the inside of a 9-inch/23cm loaf pan.
  2. Spread the pecans in a single layer on a baking sheet and place in hot oven for 5 to 7 minutes or until lightly toasted. Remove from oven and cool completely then run a knife through the nuts once or twice to chop coarsely.
  3. Place the persimmons stem side down on a cutting board and make a cross cut in the center of each down to the stem. Open the fruit like a flower and scoop out the pulp with a spoon, scraping it off the skin and eliminating any black seeds and white fibers. Transfer the persimmon pulp to a mesh sieve set over a bowl then press it through the sieve with the back of a spoon. Scrape bottom of the sieve to capture all strained pulp and measure to obtain about 1 cup. Alternately, you can puree the pulp until smooth in a food processor. Excess persimmon puree can be frozen for future use.
  4. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  5. Place the melted butter, eggs and vanilla in a large mixing bowl and beat with an electric mixer until creamy. Add the persimmon pulp and mix until well combined.
  6. Using a spatula, fold the dry ingredients into wet ingredients until just combined and batter is smooth. Do not over mix the batter or the bread will have a rubbery consistency. Add the pecans and fold in until well distributed.
  7. Pour batter into the prepared pan then bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. If the bread browns too quickly before the inside is cooked, place an aluminum foil sheet over top to prevent burning.
  8. Remove from oven and place on a wire rack to cool for 10 minutes then remove bread from pan and cool. Serve bread warm or at room temperature cut into thin or thick slices.
  9. Note: Persimmon bread can be stored, tightly wrapped. at room temperature for about a week and freezes well.
Source: Chef Deborah Dal Fovo
  • Print

 

Filed Under: Breads, Desserts - Dolci, Fruit, Recipes, Uncategorized

Tuscany in California: Schiacciata con l’uva
Tuscan Grape Focaccia

November 5, 2016 By Deborah Dal Fovo Leave a Comment

Tuscan Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center. Simply deliziosa!

When I lived in Tuscany, autumn’s arrival each year was heralded by a sudden flurry of activity in the countryside. The spell of summer’s lazy lull was broken by a revived energy as locals awakened from their sleepy trance eager to return to normal routine. One of the first signs of this risveglio was the annual wine harvest called la vendemmia. As if beckoned by the waving of a flag at the starting line, workers suddenly appeared in the lush yet rarely visited vineyards carpeting the hillside below my home to pick perfectly ripened clusters of grapes hanging on row after row of endless vines. There was palpable excitement in the air since it meant that those grapes would soon become our cherished local wine. This joyous time of vendemmia is welcomed each year in Tuscany like a sacred ritual with celebrations and symbolic dishes made only during the grape harvest. The most beloved is Schiacciata con l’uva, a Tuscan grape focaccia whose annual presence in bakery windows signals the jubilant start to a month long harvest season. The word “schiacciata” (pronounced ski-ah-chah-tah) means pressed or flattened and is the Tuscan name for savory flatbread otherwise known as focaccia in other parts of Italy. This sweet version, made of bread dough filled inside and out with sugar and juicy grapes that dot its golden surface like precious jewels, is a special treat to look forward to every year as much as the harvest itself.

Italian Chef Deborah Dal Fovo does some grape stomping at Amador County wine crush in California.

This year, instead of Tuscany, I celebrated the wine harvest in Northern California. Like Italy, California is blessed with many wonderful wine producing areas and luscious grapes are in abundance. I take full advantage of these grapes to honor tradition by making this Tuscan grape focaccia and teaching it to my cooking students each year. Last month, I was invited to the “wine crush” in beautiful Amador County where my friend Paul has family owned vineyards that grow many different grape varietals to produce their excellent Sobon wines. There were wines to taste and bins of freshly picked grapes to admire. I even got to do some grape stomping and channel my inner Lucille Ball! But the best part of the weekend was receiving a bag full of grapes to use for my annual Tuscan grape focaccia.

Wine grapes from Amador County California

It felt like Christmas as I opened the bag and pulled out gorgeous bunches of grapes: tightly packed clusters of blue-black Petit Sirah, dangly Cabernet Sauvignon the color of Paul Newman’s eyes, huge purple Black Muscat and delicate, fragrant Orange Muscat. There were even some little clusters of raisins—grapes that had been naturally dried by the sun—to snack on while I reveled in my fortune. You see, using good grapes is important for this bread and in Tuscany those are rigorously freshly picked red wine grapes—with their seeds—to give this bread its intense berry flavor and distinctive crunchy texture. While schiacciata con l’uva was traditionally made with uva canaiola, a grape previously used in Chianti wine, it’s now being replaced with sweet uva fragola or strawberry grapes, known as Concord in the U.S. For my sweet focaccia, I chose the Petit Sirah grapes from my stash that were so small and round they looked like blueberries.

Tuscan Grape Focaccia (Schiacciata con l'uva) - A simple sweet made with flattened bread dough infused with rosemary scented olive oil and filled with wine or concord grapes and sugar.

Tuscan grape focaccia is a rustic snack traditionally made during wine harvest for farmer feasts called sagre contadine and the simplicity of its ingredients bear witness to modest origins: bread dough, olive oil, sugar and red wine grapes (uva nera). The yeasted bread dough recipe used for savory focaccia is enhanced with sugar and rosemary infused olive oil then let rise for an hour or so. It can be made the night before and refrigerated, which also improves the flavor and texture. Once the bread dough is ready, assembly is easy. The dough is divided and flattened or “schiacciata” (hence the name) into a baking pan like a pizza base, scattered with grapes and sugar then covered by another layer of dough and sealed around the edges.

Tuscan Grape Focaccia (Schiacciata con l'uva) - A simple sweet made with two layers of flattened bread dough infused with rosemary scented olive oil then filled and topped with wine or concord grapes and sugar and drizzled with olive oil and honey. Simply deliziosa!

A second smattering of grapes and generous sprinkling of sugar covers the top layer of dough, then it’s drizzled with melted honey and olive oil and let proof while the oven heats. During proofing, the dough rises again, puffing up slightly so the grapes can be poked into the soft surface and create the dimpled effect so emblematic of focaccia. Then into a hot oven it goes where the bread crisps on the outside and the grapes and sugar melt into a jammy center on the inside that fills the focaccia with intense sweetness and flavor.

Tuscan Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center with crunchy seeds. Simply deliziosa!

The result is a glorious flatbread crowned with soft, shiny grapes that adorn its golden surface like precious jewels. Once cool, (the sugary fruit center is molten!) the focaccia is cut into wedges or squares that show off its gooey filling and served as an afternoon snack or dessert. When biting into a slice, the crisp crust gives way to a chewy bread crumb laced with fruit preserves and punctuated by the surprise of grape seeds that give this bread its distinctive crunch. Tuscan grape focaccia epitomizes the simple pleasures in life and celebrates wine harvest in a uniquely delicious way. So, even if you didn’t go to Tuscany for the vendemmia, find some concord grapes at your local market and enjoy this special treat!

Tuscan Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center with crunchy seeds. Simply deliziosa!

TUSCAN GRAPE FOCACCIA
Schiacciata con l’uva

Created by Deborah Dal Fovo on November 4, 2016

Grape Focaccia - Schiacciata con l'uva: A sweet wine harvest flatbread from Tuscany made with layers of bread dough filled and topped with wine harvest grapes and sugar. When baked, the grapes and sugar meld together to create a jammy center with crunchy seeds. Simply deliziosa! Schiacciata con l’uva is a sweet focaccia filled with grapes whose anual appearance in bakery windows signals the joyous start to Tuscany’s autumn wine harvest. It’s a simple treat made from layers of bread dough stuffed and topped with juicy wine grapes and sugar that, when baked, become a jammy filling with the surprise crunch of grape seeds.   © 2016 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 2h 30m
  • Cook Time: 30m
  • Total Time: 3h
  • Yield: Two 12-inch rounds or one 13 x 18 sheet pan
  • Category: Breads, Fruit, Fruit Desserts, Recipes

Ingredients

Bread dough:

  • ¼ cup extra virgin olive oil
  • 2 sprigs of fresh rosemary
  • 1½ cups/355ml warm water (100°F/40°C)
  • 1/4 ounce/7g packet dry active yeast (2 1/4 teaspoons)
  • 1 tablespoon honey
  • 1 pound/454g unbleached, all-purpose or 00 flour (about 4½ cups), plus more for board
  • 4 tablespoons/56g granulated sugar
  • 1 teaspoon kosher or sea salt

Filling and topping:

  • 2 pounds/1 kilo Concord or red wine grapes (with seeds), stemmed, washed and dried
  • ¾ cup/170g granulated sugar
  • 2 tablespoons honey, melted
  • Extra virgin olive oil to drizzle

Instructions

  1. Line two 12-inch round baking pans or one 13 x 18 sheet pan with parchment paper or grease well with olive oil.
  2. Heat the olive oil and rosemary until just warm. Cool to room temperature then remove and discard rosemary. In a small bowl dissolve the yeast and honey in ½ cup of the warm water. Let stand until foamy on surface, 5 to 10 minutes. If mixture does not foam, discard and begin again with fresh yeast.
  3. Sift together flour, sugar and salt in a large bowl or mound on a work surface. Form a well in the center of flour and pour in the yeast mixture, rosemary infused olive oil and 1 cup warm water. Stir with a wooden spoon until ingredients are incorporated and a dough forms. Turn dough onto a floured work surface and knead by hand for 10 minutes until soft, smooth and elastic or in a stand mixer fitted with dough hook for 6 minutes until dough winds up the hook like a cord, adding more flour if too sticky.
  4. Form the dough into a ball and place in a large bowl that has been rubbed with 1 tablespoon olive oil, turning once to coat both sides with oil. Place a damp kitchen towel or plastic wrap over the bowl and set aside in a warm, draft free place to rise until dough doubles in volume, 1 to 2 hours. Dough can be made the night before and refrigerated then brought to room temperature before stretching.
  5. Punch down the dough then turn onto a floured work surface and divide into 2 balls, one slightly larger than the other. Divide the larger ball in half equally then, using floured hands, flatten and stretch each piece into two 12-inch circles about 1/4-inch thick (or stretch the entire ball into a rectangle to fit the sheet pan). You can also use a rolling pin to roll out the dough. Line bottom of baking pans evenly with the stretched dough then distribute 2/3 of the grapes over top in one layer, leaving a 1-inch border around edges. Sprinkle the grapes evenly with a little more than half of the sugar and drizzle lightly with olive oil.
  6. Stretch the remaining dough in the same manner and place over the grapes to form a top layer. Seal the edges well by pinching together then gently press down on the top layer with your hands to crush some of the underlying grapes. Scatter the remaining grapes over top, poking them lightly into dough. Sprinkle with the rest of the sugar then drizzle with melted honey and olive oil. Set aside to proof for 30 minutes before baking.
  7. Preheat oven to 375°F/190°C. Bake in the center of hot oven for 30-35 minutes until golden and fragrant. Cool completely before serving cut into wedges or squares. Best eaten the same day but can be refrigerated and warmed the next day. Freezes well.
Source: Deborah Dal Fovo
  • Print

 

Filed Under: Breads, Desserts - Dolci, Recipes, Uncategorized

Primary Sidebar

ABOUT ME:

Ciao, I'm Italian chef & cooking expert Deborah Dal Fovo and welcome to my delicious world! In this blog I share my art of creating the beautiful Italian lifestyle known as "la bella vita". Enjoy! Read More…

STAY CONNECTED:

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • YouTube

DOLOMITES CULINARY TOUR:

collage-trentino-500 Join me for my TASTE TRENTINO CULINARY TOUR IN THE DOLOMITES - September 7-13, 2025, a 7-day/6-night gastronomic adventure in the breathtaking Italian Alps. Reserve your spot now!
See More →

PARMA-MODENA-BOLOGNA FOOD TOUR:

parma-modena-bologna food tourJoin me for my PARMA-MODENA-BOLOGNA FOOD TOUR – October 19-25, 2025 – a 7-day/6-night ultimate culinary journey to Italy’s 3 gastronomic capitals. Reserve your spot now!

See More →

Get Inspired! Follow La Bella Vita.

LATEST INSTAGRAM POSTS:

[instagram-feed]

RECENT POSTS:

  • Fiori di Zucca Ripieni
    Baked Stuffed Zucchini Blossoms
  • Crostata di Frutta Estiva
    Summer Fruit and Berry Tart
  • A Taste of Trentino-Alto Adige
    Nonna’s Italian Apple Cake
  • A Slice of the Dolomites
    The Return to my Italian Roots

POPULAR POSTS:

Fiori di Zucca Ripieni
Baked Stuffed Zucchini Blossoms

Crostata di Frutta Estiva
Summer Fruit and Berry Tart

A Taste of Trentino-Alto Adige
Nonna’s Italian Apple Cake

A Slice of the Dolomites
The Return to my Italian Roots

Footer

Menu:

  • Home
  • About Me
  • Recipes
  • Cooking Classes
  • Culinary Tours

LATEST INSTAGRAM POSTS:

[instagram-feed feed=2]

Stay Connected:

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • YouTube

© 2016-2024 Deborah Dal Fovo, La Bella Vita - The Art of Italian Living. All rights reserved.

 

Loading Comments...