INGREDIENTS

INSTRUCTIONS

* Note: It is important to get the softest and ripest persimmons
available. This will cut down on the cooking time and will result in
a tastier dish. Creme fraiche is available in most supermarkets, but
sour cream may be substituted.
Cut croissant into 1-inch cubes and bake at 250 degrees until dry
enough to be processed into crumbs, about 20 minutes. Place in food
processor and pulse to break bread into crumbs. Add brown sugar and
butter and mix 1 more minute. Set aside. Peel and cut tops from
persimmons. Scoop out white core, creating small cavity. Place
persimmons in baking pan and add just enough water to cover base of
pan. Cover persimmons with foil and bake at 350 degrees until
persimmons are soft and fork-tender, 30 to 50 minutes, depending on
ripeness of fruit. When soft, drain excess water from pan and drizzle
persimmons with 1/2 cup Muscat wine. Place persimmons back in oven
without any foil and bake another 5 minutes. Set aside. Bring
remaining 1 cup Muscat wine to boil in saucepan and reduce to half.
Set aside to cool. When cool, add creme fraiche. Whip cream to soft
peaks. Fold into creme fraiche-wine mixture. Refrigerate to chill.
About 10 minutes before serving, fill each persimmon with 1/2
tablespoon macadamia nuts and top with 1 tablespoon bread crumb-brown
sugar mixture. Broil persimmons until top browns, about 5 minutes.
Watch closely so top does not burn. Once brown, remove from broiler
and transfer to serving platter. Top baked persimmons with Muscat
cream and garnish with mint leaves. Serve immediately. Yields 8
servings.
Each serving: 600 calories, 224 mg sodium, 137 mg cholesterol, 49
grams fat, 35 grams carbohydrates, 6 grams protein, 0.62 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Sep
02, 1999

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