I have never cooked or eaten persimmons very much until coming to Vancouver. This year one of our local backyard gardeners (they have such amazing gardens in this city!) gave me a pile of homegrown persimmons and chokos.

• 1 1/2 c persimmon pulp (cooked or raw)
• 3/4 c honey
• 2 T butter
• 4 egg yolks
• 1 c chopped walnuts
• 1/4 c very finely chopped walnuts