Persimmon Gelato
Pumpkin pie gets a lift when served with this gelato made from fresh persimmons, an exotic fall fruit.
NotesPersimmon 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
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
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In a food processor or blender, purée persimmons with syrup until smooth. Transfer to a clean bowl.
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In a separate bowl, whip cream. Fold into persimmon mixture. Stir in orange zest. Cover and refrigerate until completely cold or overnight.
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Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
2008 Marilyn Linton and Tanya Linton
