I combined the pistachios with coconut and dates for an addictive crumbly topping, and the persimmons themselves didn't need much sweetening. I knew I made the right choice in pairing the persimmons with the pistachios, the colors were lovely together! You may be wondering where the rosewater fits in? Well, I made some rosewater ice cream to go alongside, as I am not one to serve a crumble without something creamy alongside. The combination was absolutely heavenly, I happily drifted off to my happy place.
Raw Persimmon Pistachio Crumble with Rosewater Ice Cream
1 cup pistachios
1 cup finely shredded dried coconut
8 soft pitted dates
1/8 tsp sea salt or to taste
1 Tbsp agave nectar or honey
3/4 cup coursely chopped pistachios
4 large organic just ripe fuyu persimmons sliced
2 Tbsp agave nectar or honey
1 tsp pure vanilla extract
a pinch of sea salt
Raw Vanilla Rosewater Ice Cream:
In a food processor, combine 1 cup pistachios, coconut, dates and sea salt and process until finely ground. Place in a bowl and mix in agave nectar and chopped pistachios with hands until it holds together a little when squeezed. Set aside.
In a large bowl, combine persimmons, agave nectar, vanilla and sea salt and mix well. Set aside to macerate for at least 15 minutes.
To assemble, place a 4 inch round ring mold on each of two plates (or I used the top part of my 4 inch springform pan. You can also use a 4 inch wide can with the bottom cut out.) place 1/3 of the nut mixture into the bottom of each (dividing between the two). Then, 1/2 of the persimmon mixture (dividing between the two molds), arranging the persimmons so they are flat and pretty. Top with half the remaining crumble mixture, then the other half of the persimmon mixture then the remaining crumble mixture. Carefully remove the molds, and serve with Raw Vanilla Rosewater Ice Cream!
Raw Vanilla Rosewater Ice Cream
Makes about 3 cups
1 cup raw cashews, soaked for at least 2 hours and drained
1 cup young coconut meat, chopped
1/2 cup young coconut water
1/4 cup agave nectar or honey
a large pinch of sea salt
seeds of one vanilla bean
1 tsp rosewater
1/4 cup coconut oil, warmed to liquid
In a food processor, combine the cashews, coconut, coconut water, agave nectar, sea salt, vanilla and rosewater and process until smooth. With the processor running, pour in the coconut oil and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Once processed, pour into a freezer safe container with a lid, and let harden until scoopable consistency, about 4 hours, or overnight.