Persimmon Fluff
Ingredients
- 6 lg persimmons, ripe with peel and seeds removed
- 1 tb lemon juice
- 1/8 c dates, pitted
- 1/2 c water
- 2 tb pine nuts
- 1/4 ts pure vanilla
Instructions
Yield: 4 servings. Blend persimmons and lemon juice together in a blender at medium speed until smooth. Divide among 4 pudding glasses. Soak dates in the water. Blend the dates with their soaking water, pine nuts and vanilla, at medium speed, until creamy. Top each glass with a spoonful of the nut cream. Serve immediately or cover tightly and store in the refrigerator for 3 to 5 days.