| Instructions: |
4 Persimmons, stems removed; h
1/3 c Dark jamaica rum
1/3 c Light brown sugar; firmly pa
4 tb Sour cream
Recipe by: Time Life Books - Fruits Arrange the persimmons, cut side
up, on shallow desert plates. Top each half with rum, sugar and 1 Tbs
of sour cream. Spoon out of the shell to eat,
|