1 c Dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 Egg yolks
1 tb Butter
1/4 c Confectioners’s sugar mixed with 1/4 cup finely chopped black walnuts
In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring occasionally. Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture of confectioners’ sugar and chopped walnuts, and refrigerate about an hour before serving. To store, pack in airtight tin with waxed paper between the layers; keep in a cool place.