This dessert is literally a persimmon, frozen. But it's amazingly delicious-much like a sorbet,
but with zero work. Getting your hands on ripe persimmons is actually the hardest
part, but they make a wonderful, rare dessert. I wish I could take credit for the recipe, but
it was actually Gary Danko's idea. It wouldn't work too well in a restaurant, because it is just
too simple, but it's perfect for the home cook.
If you overfreeze the persimmons, just temper them in the refrigerator or at room temperature for a few minutes before serving.
4 very ripe Hachiya persimmons
1. Wash the persimmons carefully, then place on a tray or individual plates, stem sides down. Freeze for about 2 hours, until very firm but not rock-hard.
2. Serve, using a spoon to scoop out the stem and dive into the contents.