Notes: Sunset food editor Jerry Anne Di Vecchio uses jelly-soft ripe Hachiya persimmons or firm-ripe Fuyus. Rinse persimmons, discard stems, and trim off any spoiled spots. You need 2 or 3 Hachiyas (each about 3 in. wide) or 4 or 5 Fuyus (each 2 3/4 in. wide). Chop Fuyus but leave Hachiyas whole, and purée fruit smoothly in a blender. Serve hot pudding with whipped cream or vanilla or eggnog ice cream.