| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream-d, Topping-des | 2 | Servings | |
INGREDIENTS
| 2 | Ripe persimmons | |
| Honey or confectioner's | ||
| sugar to taste | ||
| 2 | T | Raisins, plumped in port |
| wine | ||
| 2 | Chopped blanched almonds | |
| up to 3 | ||
| 1 | pn | Ground ginger or 1 |
| tablespoon chopped | ||
| crystallized ginger | ||
| Vanilla ice cream |
INSTRUCTIONS
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@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1187
Calories From Fat: 206
Total Fat: 23.1g
Cholesterol: 87.1mg
Sodium: 183.6mg
Potassium: 1738.3mg
Carbohydrates: 182.3g
Fiber: 25.6g
Sugar: 130.8g
Protein: 11.1g