Directions:
- 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.
- 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.)
- Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.56 Kcal (325 kJ) | ||
| Calories from fat | 34.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 1.35mg | 0% | |
| Potassium | 21.44mg | 0% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 107.59 Kcal (450 kJ) | ||
| Calories from fat | 47.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 6% | |
|---|---|---|---|
| Cholesterol | 14.04mg | 3% | |
| Sodium | 1.88mg | 0% | |
| Potassium | 29.74mg | 0% | |
| Total Carbs | 15.79g | 4% | |
| Sugars | 2.87g | 8% | |
| Dietary Fiber | 2.9g | 8% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 7.5mg | 9% | |
| Vitamin A | 0.5mg | 13% | |
| Calcium | 4.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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