Chop the butter into fourths and put into a 2-quart baking dish (8×8 square or round). Set the oven to 350ºF and put the dish in the oven to melt as the oven preheats.

Crack the cardamom pods and remove the black seeds inside. Discard the green shells. Use a mortar and pestle to grind enough seeds to make 1/4 teaspoon ground cardamom.

The rest of the whole seeds go into a small pot with the milk. If you’re the type to totally forget about the milk until it boils over (like me) go ahead and start with 1 cup of milk to cover your ass. Bring the milk to a simmer, then turn off heat and let it sit until cooled. (As mentioned above, you can strain the seeds out after it’s cooled if you want. I like to leave them in.)

Cut the persimmons into six or eight wedges depending on size. You’ll have to pop the seeds out but they are big and easy to find (there’s usually 5 in each). Cut the wedges crosswise into thirds. You want cubes no bigger than 1/2 inch, even smaller if you are using very firm fruit. Toss the persimmon bits with the lime juice and 2 tablespoons of sugar and the 1/4 teaspoon ground cardamom.

Check the oven! Your butter is probably melted. Take it out so it doesn’t burn but if it’s a little browned, that’s gonna be just fine.

In a medium bowl, whisk the remaining 1/2 cup sugar, the flour, baking powder and salt. Add cooled milk and vanilla extract. Whisk until mixed. Pour batter into the buttery pan and shake to spread it around.

Top evenly with persimmons and pour any remaining juice over the top.

Bake 35 minutes or so until the edges are bubbling and the center is set. Serve warm or at room temperature.