Persimmon topping for ice cream (mf)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe persimmons | |
| Honey or confectioner's sugar, to taste | ||
| 2 | tablespoons | Raisins; plumped in port wine |
| 2 | Chopped blanched almonds; (up to 3) | |
| 1 | pinch | Ground ginger or 1 tablespoon chopped crystallized ginger |
| Vanilla ice cream | ||
Directions
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).
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6626 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997