For best results, use overly ripe Fuyu persimmons in this sauce or use Hachiya persimmons. The more liquidy the better. This sauce is amazing served warm over ice cream.
For this recipe you’ll need:
- 1 pound persimmons
- 1/3 cup cream
- 3 tablespoons butter
- 3/4 cup brown sugar
- pinch of salt
- 1 tablespoon bourbon
Cut the persimmons open and scoop the flesh into a small saucepan, removing any fibrous pieces from the core. Add butter and cream and warm over low heat until warm and bubbly. Use a hand held blender to break down the fruit as much as possible (or use a regular blender). Remove any large pieces of fruit that don’t break down in the blender.
Add the sugar and salt. Simmer over low heat until the mixture thickens (about 10 minutes). Turn off the heat and stir in the bourbon.
Store in the refrigerator for up to a week. Serve warm.