This little persimmon followed us all the way across the country from Oregon. It sat ripening with other fruit for a week and change before finally becoming tender enough to be included in a recipe I've been excited to try ever since I came across it in my mom's collection of recipes. Although my mom's mom - my Grandma Rosie was never much of a cook, my mom had this recipe, written in Grandma Rosie's own hand writing on a faded index card for persimmon pudding. Having not ever tasted persimmons until last November and never having cooked with them myself, I was excited to try working with this strangely overlooked fruit.
1 3 1/2- to 4-inch-long cinnamon stick, broken in half
6 large egg yolks
5 tablespoons sugar
Pinch of fine sea salt