Pumpkin pie gets a lift when served with this gelato made from fresh persimmons, an exotic fall fruit.
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
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
- 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
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.
2008 Marilyn Linton and Tanya Linton