Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously spray a nonstick mini bundt pan with 6 cavities with cooking spray.

Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter ...

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse …

Puree the persimmons in a mini food processor or blender until smooth; set aside. Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl.

Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined. Fold …

Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper. Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of …