Persimmon Cream


  • 3 1/2 tablespoons honey
  • 7 ripe persimmons, peeled and pureed
  • 1 pint chilled whipping cream



  1. Stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
  2. With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.


Use 6 to 8 persimmons, depending on the size of the fruit. You may sweeten the persimmons with sugar instead of honey, if you prefer. This recipe makes enough to fill one 9-inch pie shell.

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