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:
- 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.
- 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.
- 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.
