Individual persimmon pie with vanilla bean ice cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Individual pie crust rounds | |
| 1 | tablespoon | Butter |
| 2 | pounds | Persimmon, medium dice |
| 1 | cup | Granulated sugar |
| ¼ | cup | Grand Marnier |
| Juice of one lemon | ||
| 2 | tablespoons | Cornstarch |
| ½ | cup | Cold water |
| 4 | Scoops vanilla bean ice | |
| Cream | ||
| Shaker of powdered sugar | ||
| Shaker with cinnamon and | ||
| Sugar mixture | ||
| ½ | cup | Caramel sauce in a squeeze |
| Bottle | ||
Directions
Preheat the oven to 425F. Butter four 4 ounce ramekins.
For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry.
Cook the mixture for 5-6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon ¼ of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10-12 minutes or until golden brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2293