Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!usc!julius.cs.uiuc.edu!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: rbrock@sco.com (Rosemary Brock)
Newsgroups: rec.food.recipes
Subject: VEGAN: Persimmon ice cream topping
Summary: original subject was Re: REQUEST: Persimmon recipes
Keywords: recipe vegan
Message-ID: <1990Nov16.195636.10780@mthvax.cs.miami.edu>
Date: 15 Nov 90 20:26:37 GMT
Followup-To: rec.food.veg
Organization: The Santa Cruz Operation, Inc.
Lines: 14
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


I tend to just enjoy persimmons in their plain, goopy splendor.

If you want to dress them up for company:

You will need 1 goopy persimmon per guest.
Put 1 persimmon in each cup of a muffin tin.
Carefully cut out the stem end & save.
Pour ~2 T. of bourbon in each persimmon.
Replace the stem end.
Bake until warm.
Scoop out of the skin and pour on vanilla ice cream.

yum.