Persimmon Sundaes Recipe
- 2 medium-size ripe Hachiya persimmons
- 1/2 cup unsweetened pear juice
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- Large pinch of ground cardamom
- Butter pecan ice cream
- Rum raisin ice cream
- Coarsely chopped lightly toasted pecans
- 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.
