Individual Persimmon Pie With Vanilla Bean Ice Cream
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Individual Persimmon Pie With Vanilla Bean Ice Cream
  Pie    Vanilla    Beans    Creams  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22427. Report a problem with this recipe.
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      Title: Individual persimmon pie with vanilla bean ice cream
      Yield: 4 Servings
 
      4    Individual pie crust rounds
      1 tb Butter
      2 lb Persimmon, medium dice
      1 c  Granulated sugar
    1/4 c  Grand Marnier
           Juice of one lemon
      2 tb Cornstarch
    1/2 c  Cold water
      4    Scoops vanilla bean ice
           Cream
           Shaker of powdered sugar
           Shaker with cinnamon and
           Sugar mixture
    1/2 c  Caramel sauce in a squeeze
           Bottle
 
  Preheat the oven to 425F. Butter four 4 ounce ramekins.
  
  For the filling:  In a sauce pan, over high heat combine the
  persimmons, sugar, Grand Marnier, and lemon juice.  Bring the mixture
  up to a boil. Combine the cornstarch and the cold water together,
  making a slurry. While whisking the fruit constantly, add the slurry.
  Cook the mixture for 5-6 minutes or until the mixture thickens. Cool
  the mixture for about 10 minutes.  Spoon 1/4 of the fruit mixture
  into each of the four ramekins. Gently lay the individual pie crusts
  over each ramekin. Using your hands, form the crust around the lip of
  the ramekin, cutting off any excess pie crust.  Place in the oven and
  bake for 10-12 minutes or until golden brown. To assemble, place the
  ramekin on a plate. Place a scoop of vanilla ice cream right on top
  of the pie. Drizzle the caramel over the top. Sprinkle with powdered
  sugar and cinnamon mixture.
  
  Yield: 4 servings




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Recipe ID 22427 (Apr 03, 2005)

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