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Robert Wemischner
Persimmon “carpaccio”
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Preparation info
Yield:
12
Servings, 8 to 10 slices per serving
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
24
net weight a
Americas
United States
Dessert
Vegan
Gluten-free
Method
Peel the persimmons and slice into thin but not translucent slices using a mandoline with the flat side facing the blade.