Raspberry Persimmon Pasta Crowns
Indulge in a sensational dessert that merges the unexpected with the delectable. A luscious raspberry persimmon sauce drapes over tender bucatini pasta, adorned with a sprinkle of white chocolate shavings. This delightful fusion of flavors and textures creates the ultimate dessert experience, perfect for those seeking a unique and unforgettable treat.
ingredients
- 8 oz bucatini pasta
- 1 cup raspberries
- 2 ripe persimmons, peeled and diced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 cup water
- 1/4 cup white chocolate shavings
- Fresh mint leaves, for garnish
steps
- 1.
Cook bucatini pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a small saucepan, combine raspberries, persimmons, sugar, lemon juice, and water. Simmer over medium-low heat for 10 minutes, stirring occasionally until the fruit breaks down and the sauce thickens.
- 3.
Remove from heat and let the sauce cool slightly. Then, blend it in a food processor until smooth. Strain the sauce through a fine mesh sieve to remove any seeds.
- 4.
Return the sauce to the saucepan and simmer over low heat for an additional 5 minutes to thicken.
- 5.
Divide the cooked bucatini pasta into serving bowls. Generously ladle the warm raspberry persimmon sauce over the pasta, allowing some to pool at the bottom.
- 6.
Sprinkle white chocolate shavings over the sauce, allowing them to melt slightly.
- 7.
Garnish each bowl with a fresh mint leaf before serving. Serve warm and enjoy!
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