persimmon-sundaes-231125.json

{
    "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."
    ],
    "ingredients": [
        "2 medium-size ripe Hachiya persimmons",
        "1/2 cup unsweetened pear juice",
        "1/2 cup (packed) golden brown sugar",
        "1/4 cup (1/2 stick) unsalted butter",
        "Large pinch of ground cardamom",
        "Butter pecan ice cream",
        "Rum raisin ice cream",
        "Coarsely chopped lightly toasted pecans"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Blender",
        "Dairy",
        "Fruit",
        "Dessert",
        "Pear",
        "Pecan",
        "Fall",
        "Summer",
        "Persimmon"
    ],
    "title": "Persimmon Sundaes",
    "url": "http://www.epicurious.com/recipes/food/views/persimmon-sundaes-231125"
}