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.
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.
