Persimmon-eggnog Sauce

Notes: Scoop soft-ripe Hachiya persimmon pulp from skin with a spoon and discard any seeds, or peel Fuyu persimmons, chop, and whirl in a blender to a smooth purée.

Ingredients

 1/2 cup whipping cream
 1/2 cup soft-ripe Hachiya persimmon pulp or Fuyu persimmon purée (see notes)
 1/2 cup purchased eggnog
Nutrition Facts
Amount Per Serving
Calories 55Calories from Fat 64
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 2.4g12%
Cholesterol 17mg6%
Sodium 9.2mg1%
Total Carbohydrate 4.9g2%
Dietary Fiber 0.0g0%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or purée (see notes) and purchased eggnog.

Ingredients

 1/2 cup whipping cream
 1/2 cup soft-ripe Hachiya persimmon pulp or Fuyu persimmon purée (see notes)
 1/2 cup purchased eggnog

Directions

1

In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or purée (see notes) and purchased eggnog.

Persimmon-eggnog Sauce
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