Persimmon Sundaes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup (1/2 stick) unsalted butter
- large pinch of ground cardamom
- 1/2 cup (packed) golden brown sugar
Preparation 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.
Preparation 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.
