Persimmon-eggnog Sauce

recipe

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.

Yield:

Recipe from

Sunset

Nutritional Information

Calories 55
Caloriesfromfat 64 %
Protein 0.7 g
Fat 3.9 g
Satfat 2.4 g
Carbohydrate 4.9 g
Fiber 0.0 g
Sodium 9.2 mg
Cholesterol 17 mg

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

Preparation

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.