Persimmon Ice Cream Topping Recipe

Persimmon Sauce for Ice Cream

Recipe by Michele Urvater

• Difficulty: Easy
• Servings: 2
• Total time: 20 minutes
• Preparation time: 20 minutes

Transform perfectly ripe persimmons into an elegant, sophisticated topping that elevates simple vanilla ice cream into a restaurant-worthy dessert. This quick recipe combines the natural sweetness of persimmons with warm spices and the luxurious texture of plump raisins and toasted almonds.

Ingredients:

• 2 fully ripe persimmons
• Honey or powdered sugar, according to taste
• 2 tablespoons raisins soaked in Port wine
• 2 to 3 tablespoons chopped blanched almonds
• A pinch of ground ginger or alternatively 1 tablespoon chopped crystallized ginger
• Vanilla ice cream

Instructions:

1. Cut the persimmons in half lengthwise and scoop out the pulp. Chop the pulp roughly and sweeten with honey or powdered sugar to complement your taste preferences.
2. Gently fold the Port-soaked raisins and chopped almonds into the persimmon puree. Add the gingerwhether ground or crystallizedand mix lightly to maintain a chunky, textured consistency.
3. Spoon this luscious mixture generously over creamy vanilla ice cream and serve immediately. For a child-friendly version, present the ice cream plain and allow them to enjoy the sauce on the side.