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Persimmon Sundaes


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  • 2 medium ripe Hachiya persimmons
  • 1/2 cup unsweetened pear juice
  • 1/2 cup golden brown sugar - (packed)
  • 1/4 cup unsalted butter - (1/2 stick)
  • A large pinch of ground cardamom
  • Butter pecan ice cream
  • Rum raisin ice cream
  • Coarsely-chopped lightly toasted pecans


Servings 6


Step 1

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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