Fuyu Persimmon Blossom With Tangerine Sauce

Course : Desserts
Serves: 1
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3/4 Cup tangerine juice
1/2 Teaspoon grated tangarine peel
2 Teaspoons cornstarch
1/4 Cup orange liqueur - or more juice
1 Tablespoon fresh lemon juice
4 medium Japanese persimmons - ripe but firm
3 Tablespoons pomegranate seeds - to taste

Preparation / Directions:

In a 4 cup microwave-proof container, blend tangerine juice and peel with cornstarch. Microwave 100% power, stirring at 1-minute intervals, until liquid begins to boil. Remove from heat and add orange liqueur and lemon juice; stir well. Allow to cool. Serve warm or cool; if made ahead, cover and chill no more than 24 hours. Stir before serving. Rinse persimmons. You can peel Persimmons into "petals" if fruit is at just the right stage of ripeness for the skin to pull free rather easily. To test, cut a small slash under stem end and pull gently. If skin tears during test, immerse fruit in boiling water for 15 seconds and let stand until cool. Then test fruit again. Set fruit, stem end down, on individual salad plates. Cut almost but not quite through each persimmon, dividing it into 6 to 8 wedges. Then, if you want to create a petal effect, slip the tip of a short sharp knife under the skin at the apex of 1 of the wedge cuts. Gently pull or cut peel free from top of fruit, then let it fall so that you create the look of a petal. Repeat to complete the pattern. Spoon the tangerine sauce equally onto persimmons and sprinkle with the pomegranate seeds. Makes 4 servings.


Nutritional Information:

104 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium

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