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Persimmon Gelato

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

Pumpkin pie gets a lift when served with this gelato made from fresh persimmons, an exotic fall fruit.

Persimmon Basics:

The national fruit of Japan also has a North American history, in that Native Americans taught European settlers how to use the fruit in breads and puddings. Persimmons are ready to eat when they are ultra-soft. Just break the skin and spoon out the delicious flesh.

Serves4 to 6

CostInexpensive

Easy

Total Timehalf-day

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor, ice cream maker

Five Ingredients or LessYes

Taste and Texturecreamy, fruity, sweet

Type of Dishdessert, frozen dessert

Ingredients

  • 3 fresh persimmons, peeled (see Notes)
  • 1 cup (250 mL)  Simple Syrup
  • 1 cup (250 mL) whipping (35%) cream
  • 1 tsp (5 mL) orange zest 

Instructions

In a food processor or blender, purée persimmons with syrup until smooth. Transfer to a clean bowl.

In a separate bowl, whip cream. Fold into persimmon mixture. Stir in orange zest. Cover and refrigerate until completely cold or overnight.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

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