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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sweet, creamy pulp of ripe Hachiya persimmons shines in a luscious dessert. Ingredients:
2 medium-size ripe hachiya persimmons |
1/2 cup unsweetened pear juice |
1/2 cup (packed) golden brown sugar |
1/4 cup (1/2 stick) unsalted butter |
large pinch of ground cardamom |
butter pecan ice cream |
rum raisin ice cream |
coarsely chopped lightly toasted pecans |
Directions:
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.
2. 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.)
3. Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.
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