Thursday, December 8, 2011
1. Buy a persimmon. Better, buy 6.
2. Wait 2-3 weeks while the persimmons go from bright, opaque orange to a tender, bruisable dark orange.
3. Resist the urge to poke and squeeze.
4. Freeze the persimmons.
5. 45 minutes before you want them for dessert take them out of the freezer and defrost on a plate.
6. Slice in half with a saw-edged knife.
7. Eat the sorbet-like flesh with a small spoon.
8. Spare a bite for the cat, who likes persimmon.