Persimmon Sundaes Recipes

PERSIMMON CREAM

Persimmon Cream image

Well-ripened persimmons and stiffly whipped cream are sweetened and blended together. This simple dessert is delicious as is, or it may be frozen with or without a pie crust and enjoyed as a frozen treat. Creamy and delicious!

Provided by tofu

Categories Desserts Mousse Recipes

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

3 ½ tablespoons honey
7 ripe persimmons, peeled and pureed
1 pint chilled whipping cream

Steps:

Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.

Nutrition Facts : Calories 348 calories, Carbohydrate 22.1 g, Cholesterol 108.7 mg, Fat 29.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 18.3 g, Sodium 30.9 mg, Sugar 10.1 g

PERSIMMON TOPPING FOR ICE CREAM

Persimmon Topping for Ice Cream image

Provided by Food Network

Categories dessert

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 ripe persimmons
Honey or confectioner's sugar to taste
2 tablespoons raisins plumped in Port wine
2 to 3 chopped blanched almonds
Pinch of ground ginger or 1 tablespoon chopped crystallized ginger
Vanilla ice cream

Steps:

Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).

PERSIMMON SUNDAES

Persimmon Sundaes image

Categories Sauce Blender Dairy Fruit Dessert Pear Pecan Fall Summer Persimmon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

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

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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