Persimmon Sundaes
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 medium
Persimmon (ripe hachiya)1 cup
Pear Juice (unsweetened)Directions:
1
Make deep cut in pointed end of each Hachiya persimmon
2
Spoon pulp from persimmon skin into food processor and puree until smooth
3
Measure 1 cup persimmon puree
4
Combine pear juice, brown sugar, and butter in heavy small saucepan
5
Bring to boil over medium heat, stirring until brown sugar dissolves
6
Boil until syrupy, about 4 minutes
7
Add 1 cup persimmon puree and stir until heated through (do not boil)
8
Add cardamom to taste
9
(Persimmon sauce can be prepared 1 day ahead
10
Cover and refrigerate
11
Rewarm sauce before using
12
) Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans
13
Make deep cut in pointed end of each Hachiya persimmon
14
Spoon pulp from persimmon skin into food processor and puree until smooth
15
Measure 1 cup persimmon puree
16
Combine pear juice, brown sugar, and butter in heavy small saucepan
17
Bring to boil over medium heat, stirring until brown sugar dissolves
18
Boil until syrupy, about 4 minutes
19
Add 1 cup persimmon puree and stir until heated through (do not boil)
20
Add cardamom to taste
21
(Persimmon sauce can be prepared 1 day ahead
22
Cover and refrigerate
23
Rewarm sauce before using
24
) Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans