Persimmon Sundaes

1. 1

   Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.

2. 2

   Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.)

3. 3

   Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.