a persimmon dreamsicle

a   p e r s i m m o n    d r e a m s i c l e

a    f r o z e n    p e r s i m m o n    i n t e r m e z z o

Last month Sally and I had the opportunity to harvest a ton of hachiya persimmons at the home of our friend Alice. This fabulous fruit is ready to pick here October through December only. And as Alice said, “if we didn’t take ’em, the birds surely would.” That was on December 8. Later that week, with the ripe ones, I made a persimmon bread pudding with a bourbon creme anglaise. Sally made a terrific ultra-moist persimmon steam pudding.

As the individual fruits ripen in their own sweet time, we had a bounty of the fruit for a month. When each fruit became extremely soft, I would squeeze out the pulp and save it, well-covered, in the refrigerator until I had enough to make a batch of frozen persimmon “intermezzos.” One batch was turned into a refreshing dessert reminiscent of the orange creamsicles we got from the Good Humor man as kids.

• December 8 – harvest hachiya persimmons
• December 11 – make persimmon bread pudding, and steam pudding
• December 17 – make persimmon steam pudding – second batch, and persimmon verrines
• December 27 – make frozen persimmon intermezzo
• January 4 – make frozen persimmon intermezzo – second batch
• January 8 – make persimmon dreamsicle
• January  15 – serve frozen persimmon intermezzo at a dinner party

To Make a Frozen Persimmon Intermezzo:

Blend the persimmon pulp briefly  in a food processor to smooth out the lumps. Fill 2 oz. glass jars with the persimmon puree. Cover tightly and freeze until use. Let the frozen persimmon thaw slightly before serving.

These made a lively palate cleanser in a multi-course meal. The coldness revitalizes the palate while the pure persimmon, only barely sweet with a mild taste of honey, excites the taste buds. And the gorgeous carrot-orange color delights the eye.

To Make  a Persimmon Dreamsicle:

Place the pulp of about three large hachiya persimmons in a food processor. Add approximately 4 oz. of cream cheese  (I used Tofutti, a non dairy, no-cholesterol cream cheese substitute).

Add a slightly defrosted pint of lemon sorbet.

Blend the mixture until smooth. Fill small glasses or ramekins with the mixture.
Freeze, well-covered, until use.

a persimmon dreamsicle…

we’ll dream about persimmons until next fall…