slow roasted persimmon sundae
- Prep Time: 15 minutes
- Total Time: about 90 minutes
- Yield: 4 big servings *
Ingredients
4 persimmons
Oil, to coat
1/3 cup raw pistachios
1 quart (2 pints) of vanilla, almond, or pistachio ice cream
Caramel sauce **
Instructions
- Preheat the oven to 325° F.
- Cut the persimmons in half from one side to the other, rather than cutting from stem to end. Coat them in a little oil, place them on a sheet pan, and roast them for about 60 to 90 minutes.
- The persimmons are done once they have shrunk down, but are still a little juicy.
- Scoop 1 cup of ice cream into each of 4 bowls. Drizzle with caramel (either hot or cold), top with pistachios, and tuck 2 persimmon halves into the sides of each bowl.
Notes
* This recipe can be easily multiplied or divided (each serving comes out to 2 persimmon halves, 1 heaping tablespoon pistachios, 1 cup of ice cream, and 2 tablespoons of caramel sauce). These are very big servings, so feel free to scale things back accordingly.
** This recipe for caramel sauce is pictured here, but you can also use store-bought. If you’re going to use the pictured sauce cold, thin it out a little with some water or milk, until it’s a pourable consistency.
Find it online: https://cardamomandtea.com/496/slow-roast-persimmon-sundae/