Persimmon Sundaes

Recipe Ingredients

2 teaspoons	10ml	Ripe Hachiya persimmons (medium)
1/2 cup	118ml	Unsweetened pear juice
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
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

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.

Source:
Bon Appetit, November 2004

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