Oh man. These are so great! This recipe was created for the Vegan_Cookoff's Sauce Challenge.
Persimmon Poppy Seed Sauce:
1 Persimmon - skinned and mashed
1/2 tsp. poppyseeds
1/4-1/3 Cup brown sugar
1/4 cup sugar
Toast the poppy seeds in a dry skillet for 2-3 minutes on medium heat. Make sure they don't burn.
Add sugar and stir, then the remaining ingredients.
Simmer for a few minutes until the sauce becomes an even consistency.
Spoon 2 tablespoons of sauce over each pear before baking.
Bake the pears as normal.
Spoon two more tablespoons of sauce over pears after removing from the oven and before serving.
The light sweetness of both the pear and persimmon blends perfectly! Neither over powers the other, but the poppy seed brings this wonderful almond flavor to the simple sauce. Perfect!