Recipe courtesy of Michele Urvater

Persimmon Topping for Ice Cream

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 servings
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2 ripe persimmons

Honey or confectioner's sugar to taste

2 tablespoons raisins plumped in Port wine

2 to 3 chopped blanched almonds

Pinch of ground ginger or 1 tablespoon chopped crystallized ginger

Vanilla ice cream


  1. Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).