I decided to use the persimmons that I picked up earlier in the week in a dessert created by Marcel Desaulniers, from Baking with Julia. His original recipe called for plums, but I think the persimmons were a fine substitute- just the right size and perfectly ripe.
The batter is quite simple, with buttermilk and a very small amount of orange zest making for a lovely, light flavour. Baked in small custard cups, these not-too-sweet delights would be perfect any time of day. We ended up having them on their own for breakfast; you wouldn't go astray with an addition of ice cream or, as Delsaulniers recommends, chocolate sauce if you wanted to dress them up a bit.