Total delight! (BUT First, identify a persimmon.)
To verify that the fruits are ripe, make sure they are dark orange, shiny and almost trnslucent. Opaque in not good. However, persimmons are almost always picked unripened. To speed the ripening process, put fruits in a brown bag (or wrapped in newspaper) with an apple.Preparation:
Soak quickly the Pavesini in your sweet wine of choice, (do not allow to sog: imagine dipping yourself in freezing water) Mix the ripe fruits with the dairy ingredients of choice and alternate layers.
Put in the freezer for a few hours, and take out to thaw about 20 minutes before serving.
Ingredients:
- 50 grams of mascarpone for each 2 persimmons. (alternative: replace with 50% ricotta 50% cream. Guilt inversely proportionate to cream ratio)
- one large pack of Pavesini (200 grams) if unavailable, try savoiardi ,or lady fingers.
- Vinsanto, Marsala or Port wine.
Preparation:
Soak quickly the Pavesini in your sweet wine of choice, (do not allow to sog: imagine dipping yourself in freezing water) Mix the ripe fruits with the dairy ingredients of choice and alternate layers.
Put in the freezer for a few hours, and take out to thaw about 20 minutes before serving.
