Preparation:
In a 4 cup microwave-proof container, blend tangerine juice and peel with
cornstarch. Microwave 100% power, stirring at 1-minute intervals, until
liquid begins to boil. Remove from heat and add orange liqueur and lemon
juice; stir well. Allow to cool.
Serve warm or cool; if made ahead, cover and chill no more than 24 hours.
Stir before serving.
Rinse persimmons. You can peel Persimmons into "petals" if fruit is at just
the right stage of ripeness for the skin to pull free rather easily. To
test,
cut a small slash under stem end and pull gently. If skin tears during test,
immerse fruit in boiling water for 15 seconds and let stand until cool. Then
test fruit again.
Set fruit, stem end down, on individual salad plates. Cut almost but not
quite through each persimmon, dividing it into 6 to 8 wedges. Then, if you
want to create a petal effect, slip the tip of a short sharp knife under the
skin at the apex of 1 of the wedge cuts. Gently pull or cut peel free from
top of fruit, then let it fall so that you create the look of a petal.
Repeat
to complete the pattern.
Spoon the tangerine sauce equally onto persimmons and sprinkle with the
pomegranate seeds.
Makes 4 servings. |
