| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Topping-des, Ice cream-d |
2 |
Servings |
INGREDIENTS
| 2 |
|
Ripe persimmons |
|
|
Honey or confectioner's sugar, to taste |
| 2 |
tb |
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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