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.

This recipe goes with Baked Persimmon Indian Pudding

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 64%
  • Protein: 0.7g
  • Fat: 3.9g
  • Saturated fat: 2.4g
  • Carbohydrate: 4.9g
  • Fiber: 0.0g
  • Sodium: 9.2mg
  • Cholesterol: 17mg


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


  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.
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