Rum Persimmons Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Persimmons, stems removed, h
1/3 cup: Dark jamaica rum,
1/3 cup: Light brown sugar, firmly pa
4 tbsp: Sour cream,
Directions:
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,
Source from luhu.jp
up, on shallow desert plates. Top each half with rum, sugar and 1 Tbs
of sour cream. Spoon out of the shell to eat,
Source from luhu.jp