Persimmon Buttermilk “Frozen Yogurt”
December 29, 2012 § 2 Comments
If you are anything like me, you give yourself free reign to eat whatever desserts you please during the holidays. For me, this means cookies for breakfast, chocolates for snack, and some kind of treat with just about every meal. By the time Christmas is over, graham crackers and candied nuts are basically health food in my mind.
Once the holidays are over, I have to figure out strategy for cookie detox. At the same time, I never succeed in implementing a total ban on sweets, so I start with some semi-healthy cookie replacements.
If you find yourself in a similar predicament right around this time of year, and can still get your hands on some late-season persimmons, I cannot recommend this dessert enough. It is simple to make, and completely satisfying to eat. Though I’m still indulging in an excess of sweets at this point, this frozen persimmon delight has helped me to cut out at least a few daily chocolates.
Persimmon Buttermilk “Frozen Yogurt”(adapted from Fresh from the Farmers’ Market, by Janet Fletcher)
A few tips before you start:
- Make sure to use Hachiya persimmons, not Fuyu. The Fuyu persimmons just don’t work as well in this creamy dessert.
- Use ripe Hachiya persimmons. Ripe Hachiyas are very soft. If you use under-ripe fruit, the yogurt will taste “puckery” or astringent and will not be as pleasant to eat.
- Freeze your persimmons whole, rather than cutting them first
The ratios I’ve included in this recipe are for one Hachiya persimmon. I’ve found that one persimmon offers a generous serving for one person, so modify as needed.
- 1 whole, ripe Hachiya persimmon, frozen hard
- 2 tablespoons white sugar
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon vanilla extract
- 3 tablespoons buttermilk
- 1 teaspoon half-and-half (optional for those trying to optimize the healthiness of this dessert)
Get all of the ingredients out before removing persimmon(s) from the freezer. This helps to minimize thawing while you prepare the dessert.
Use a serrated knife to carefully cut the persimmon into pieces. First, halve the persimmon through the stem area, then proceed to cut into eighths, removing stems, leaves, and any seeds you find. (I did not spot any seeds while cutting my persimmons. If any seeds found their way into the dessert, they did not take away from my enjoyment.)
Combine persimmon chunks, sugar, lemon juice, vanilla extract, buttermilk and half-and-half in a blender. Puree until smooth. You will probably have to stop the blender a few times to scrape down the sides and dislodge any persimmon chunks that get stuck. Once the “frozen yogurt” is smooth, you can serve it immediately. Alternatively, if you want an even colder treat, place the blender in the freezer for 5-10 minutes before serving in small bowls.