Ingredients

2 fully ripened Hachiya or other persimmons
2 tablespoons fresh lemon, lime or orange juice
1/2 cup chilled heavy cream
Ground cinnamon, ginger, or nutmeg for dusting

Directions

Remove the leaflike calyx from each persimmon and scrape the pulp off the skin. Puree the flesh in a food processor or by pressing it through a non-reactive sieve with the back of a spoon.

Blend in the citrus juice and ladle the puree into glass bowls or cups. Whip the cream until it makes soft peaks and swirl some of it into each dish. Dust with a little ground spice and serve. Serves 4.