Persimmon Topping For Ice Cream Recipes

Steps:

• Wash, peel and seed the persimmons.
• Puree them in a food processor or blender until smooth.
• Add the lemon juice and one-fourth cup of sugar.
• Process until well-blended.
• Whip the cream to soft peaks.
• Gently fold it into the persimmon mixture.
• Taste and add more sugar, if needed.
• Freeze in an airtight container.
• Best if served within a day or two.

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).

Steps:

• Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
• Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
• Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
• Remove from heat.
• At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
• The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
• If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
• *Consideration;.
• If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
• With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
• Refrigerating should thicken the sauce just a bit more.
• Enjoy.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
• Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
• Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
• Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
• Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
• Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

Steps:

• Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.