Persimmon Sundaes Food
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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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.
From bonappetit.com
Servings 6
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From cardamomandtea.com
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