Makes 8 servings
Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually any other ripe fruit.
- 1 cup all-purpose flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 to 2 tablespoons elderflower liqueur, or to taste
- 1/2 cup water
- 4 Fuyu persimmons, halved and sliced into 1/2-inch wedges
- 1 teaspoon freshly squeezed lemon juice, or to taste
- 2 quarts vanilla bean ice cream
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, ginger, salt, and brown sugar, and toss to combine. Add the butter, and toss until crumbs form. Transfer to a baking sheet and bake until golden brown and crisp, about 10 minutes. Set aside to cool, and store in a covered container or zip-top bag until needed.
- Meanwhile, in a medium saucepan, combine the honey, liqueur, and water, and stir to combine. Bring to a light simmer and add the persimmons. Simmer gently just until the persimmons begin to soften slightly, about 7 minutes. Remove from the heat, add the lemon juice, and set aside to cool slightly.
- To serve, scoop about 1 cup of ice cream into a bowl. Top with persimmons and poaching liquid, and sprinkle with the reserved crumbs.