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Iced Persimmon a La Creole Recipe

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This recipe for Iced Persimmon a La Creole, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Persimmons
Pineapple Ice or Sherbet
Kirsch Liqueur

Directions:
Directions:
Cut a hole in the fruit around the stack & scoop out the pulp. Put the pulp through a fine sieve. Sprinkle kirsch in the hole and let steep for an hour. Mix pineapple ice with the pulp from the persimmon. Refill the pineapple ice mixture into the fruit. Add more kirsch on top and serve.

 

 

 

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