Persimmon Pudding- persimmon, honey custard, pomegranate, kumquat, allspice, brandy milk, date puree.
 
In the south, when one is hungry, one can find just about anything to eat. Throughout the years, southerners have survived off the land and what grows on it. We’ve made recipes with whatever ingredients we have on hand or can find out in the yard. In the case of this scent, it’s the persimmon and it’s dedicated to my friend who lived in a two room wooden house. He’d walk out into the woods, gather up the soft persimmons that had fallen from the trees and make persimmon pudding. This dish is made in the most basic way but, for my own ingredients, I prefer a little bit of pomegranate and kumquat with a hit of brandy thrown in the milk. I make it very similar to the Indian Maple Pudding dish I do at Thanksgiving (also a scent) except, this is more of a winter holiday inspired pudding. I do like keeping the recipe very basic for it. It never looks like anything fancy but, man does it taste good.
 
If this scent were a color, it'd be like a brandied autumn sunset.