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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.


  • 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 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

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.