Hachiya Persimmon Purée Food
HACHIYA PERSIMMON PURéE
Steps:
- Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. (Discard solids.)
PERSIMMON SUNDAES
Steps:
- 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.
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- Extract the pulp from the hachiya persimmons: Wash them, cut them in half through the equator, and just scoop out the pulp with a spoon. You can puree the pulp in a blender or food processor - I like it a bit chunky so I just used a hand potato masher.
- If you need to toast your nuts, start that process now as well as macerating the raisins if you plan to add this step. If you macerate the raisins - just add enough orange juice to immerse them and about a teaspoon of cinnamon - pour out most of the juice before you use them.
- Butter or spray 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. (I used one loaf pan and one 8 compartment mini-loaf pan).
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