There are two varieties of persimmons you’ll likely find in the fruit market during the autumn and winter months – the smaller, sweeter, firm yet tender Fuyu persimmons (the kind to use in this recipe); and the larger, more astringent variety of Hachiya persimmons, which remain all but inedible until they are very soft and very, very ripe. Be sure to keep this difference in mind while searching through the produce aisles.
about 1 1/2 loaves Challah bread
1 cup heavy cream
2 tsp sugar
1 tsp vanilla
Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two). Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).
Dried Persimmon Slices