slow roasted persimmon sundae

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4 persimmons
Oil, to coat
1/3 cup raw pistachios
1 quart (2 pints) of vanilla, almond, or pistachio ice cream
Caramel sauce **


  1. Preheat the oven to 325° F.
  2. 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.
  3. The persimmons are done once they have shrunk down, but are still a little juicy.
  4. 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.


* 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.