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

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