Hachiya Persimmon Purée Recipes

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.)

Steps:

• Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely.
• Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
• Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.

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.