With their natural honeyed sweetness, Hachiya persimmons are ideal for desserts. Spicy gingersnap cookies and toasted pecans add crunch to an otherwise lusciously creamy combination of vanilla bean ice cream, persimmon puree and caramel.
Makes 4 servings
2 fully ripe Hachiya persimmons, stems and skins removed
2 pints vanilla bean ice cream
1 cup crushed gingersnap cookies
4 tablespoons caramel sauce
1/4 cup lightly toasted chopped pecans
For persimmon puree, place peeled fruit in a medium mesh sieve over a large bowl. Using a rubber spatula, press the persimmon flesh firmly against the mesh. Discard any solids remaining in the sieve.
Divide ingredients evenly among four tall glasses or dessert bowls. Start with a layer of crushed gingersnaps, add persimmon puree, then ice cream, then caramel sauce and repeat. Sprinkle the top of each sundae with toasted pecans. Serve immediately.
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