Persimmon Sundaes

Persimmon Sundaes
Persimmon Sundaes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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