REC: Spiced Persimmon Sorbet

On Tues, 16 Oct 2007 03:21:11 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Our generous neighbors gifted us with a dozen or so perfectly ripe large
persimmons. We ate several out of hand, then I thought I should make some
creative use of them. I'm not cooking or baking much right now due to my
bad back, so this seemed a reasonable choice...

This recipe is from http://www.frenchgardening.com We thought it was
superb!

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Ingredients:

For 1 quart:

3-4 dead ripe Japanese persimmons (to make 3 c. puree)
3/4 c. sugar
1 c. water
1 3" piece of cinnamon bark
3 cloves
3 allspice berries
1 head of star anise
A 1" piece of fresh ginger root, peeled and cut into 1/8" slices
5" piece fresh lime peel
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger,
and lime peel, bring to a boil, and boil gently 5 minutes. Cool and strain
into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into the
bowl of your food processor with a tablespoon. Squeeze the empty shell to
extract remaining juice. Measure out three cups and bring to a gentle boil
in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice cream
freezer according to manufacturer's directions.

Looks good. If my son brings me persimmons from their neighbor this
year, I'll try it. I made jam from some of the ones last year.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message > --

Quoted message said:

Wayne Boatwright
__________________________________________________

I'd never the rest of my life find ripe persimmons (I've tried ripening them
myself), but as always with your recipes, I save them, just in case.

Thanks for the tip on the fried chicken mixture. That saved, too.

I found some prep pans and just received them the other day, so they will be
used first time for your recipe.

Glad you're BACK, and watch your BACK.

I've had a life-time of back trouble, so I know how you do hurt!
Dee Dee

Oh pshaw, on Tue 16 Oct 2007 05:01:51a, The Cook meant to say...

Quoted message said:

On Tues, 16 Oct 2007 03:21:11 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Our generous neighbors gifted us with a dozen or so perfectly ripe large
persimmons. We ate several out of hand, then I thought I should make

some

Quoted message said:

Quoted message said:

creative use of them. I'm not cooking or baking much right now due to my
bad back, so this seemed a reasonable choice...

This recipe is from http://www.frenchgardening.com We thought it was
superb!

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Ingredients:

For 1 quart:

3-4 dead ripe Japanese persimmons (to make 3 c. puree)
3/4 c. sugar
1 c. water
1 3" piece of cinnamon bark
3 cloves
3 allspice berries
1 head of star anise
A 1" piece of fresh ginger root, peeled and cut into 1/8" slices
5" piece fresh lime peel
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger,
and lime peel, bring to a boil, and boil gently 5 minutes. Cool and

strain

Quoted message said:

Quoted message said:

into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into

the

Quoted message said:

Quoted message said:

bowl of your food processor with a tablespoon. Squeeze the empty shell to
extract remaining juice. Measure out three cups and bring to a gentle

boil

Quoted message said:

Quoted message said:

in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice

cream

Quoted message said:

Quoted message said:

freezer according to manufacturer's directions.

Looks good. If my son brings me persimmons from their neighbor this
year, I'll try it. I made jam from some of the ones last year.

Hope you get some!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Oh pshaw, on Tue 16 Oct 2007 08:07:27a, Dee Dee meant to say...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message > --

Quoted message said:

Wayne Boatwright
__________________________________________________

I'd never the rest of my life find ripe persimmons (I've tried ripening
them myself), but as always with your recipes, I save them, just in
case.

Thanks for the tip on the fried chicken mixture. That saved, too.

I found some prep pans and just received them the other day, so they
will be used first time for your recipe.

Glad you're BACK, and watch your BACK.

I've had a life-time of back trouble, so I know how you do hurt!
Dee Dee

Our farmer's market usually has ripe persimmons or they ripen in a day.

Do try the fried chicken when you can do it outside.

Thanks, Dee!!!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.