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.
