Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Ripe Hachiya persimmons (medium)

  2. 1/2 cup 118ml Unsweetened pear juice

  3. 1/2 cup 80g / 2.8oz Golden brown sugar - (packed)

  4. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick) A large pinch of ground cardamom Butter pecan ice cream Rum raisin ice cream Coarsely-chopped lightly toasted pecans

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree. Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.) Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans. This recipe yields 6 servings.


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