Persimmons in Liquor (Cachi al liquore)

Flesh of a ripe astringent persimmon
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Ratings (4)
  • Total: 65 mins
  • Prep: 65 mins
  • Cook: 0 mins
  • Yield: 4 servings

This is a simple recipe for preparing a slightly more complex dessert with ripe, soft Hachiya persimmons and the liqueur of your choice.

Ingredients

  • 7 ripe, soft Hachiya persimmons
  • 2 shots of Strega, Amaretto or any liqueur of your choice
  • 2 tablespoons sugar

Steps to Make It

  1. Quarter the persimmons and scoop the flesh into a bowl, discarding the seeds and any white strings.

  2. Mash the flesh with the back of a fork, removing any whitish strings you may see, then stir in the sugar and the liqueur and mix well.

  3. Chill for at least 1 hour, or longer, spoon the mixture into cups and serve.