Persimmon Bake with Brandy Sauce

Preheat oven to 350 degrees.  In a large mixing bowl, stir together half-and-half, 2 tsp vanilla extract, eggs and persimmon pulp.  Stir in 1 cup sugar, salt, baking soda and flour. Stir in pecans, cherries and cracker crumbs.  

Pour into a greased 9-by-13-inch baking dish.  Bake 45 minutes to 1 hour or until inserted toothpick comes out clean.  Cool on wire rack 15 minutes.

While bake is cooling, combine 3/4 cup water, brandy, butter, cinnamon, remaining 1/4 cup sugar and 2 tsp vanilla extract in a medium saucepan.  

Bring mixture to a bowl over medium-high heat, reduce heat to low and simmer 10 minutes, stirring occasionally.  Stir together remaining 1/4 cup water and cornstarch.  Add mixture to the brandy mixture in the last 1 minute of cooking.  Stir well.  Remove from heat.  Allow to thicken.

*To make pulp, peel and de-stem persimmons.  Process them in a food processor or blender.