When cooking with
If you don’t have sand plums, use the ripest, most flavorful, plums you can find at a farmer’s market, cook them with sugar for 10 minutes, puree, and use fresh or freeze. The amount of sugar added should leave the puree still with a good bite of acidity.
In a small saucepan, combine the persimmons with
Warm the remaining
Cut the pears in half; remove the stem, core, and seeds. Pass the fruit through a mandoline or vegetable cutter to make
Mix the chunked persimmon with the crème fraîche. Add just enough of the persimmon puree so that it flavors the cream without thinning it down too much. Mix in
Divide the plum puree among 4 large, chilled soup plates. Spoon the persimmon cream into the center. Drain the pears with the rose petals and spoon them over the cream. Drizzle
* To make a light simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil, stirring to dissolve the syrup. Remove from the heat and let cool. This can be made days ahead and stored in a covered jar in the refrigerator.
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