Fuyu Persimmon Salad

¾ cup tangerine or orange juice
½ tsp grated tangerine or orange peel
2 tsp cornstarch
¼ cup orange-flavor liqueur (or tangerine or orange juice)
1 tbs lemon juice
4-6 firm fuyu type persimmons (5-6 oz each)
3-4 tbs pomegranate

In a 1-1 ½ quart pan, blend tangerine juice and peel with cornstarch. Bring to a boil, stirring, on high heat. Remove from heat and add orange liqueur and lemon juice. Use warm or cool; if made ahead, cover and chill up until next day. Stir before serving.
Rinse persimmons. The peel is tender to eat, but you can peel persimmons into “petals” if fruit is at just the right stage of ripeness for the skin to pull free rather than easily. To test cut a small slash under stem end and pull gently. If skin tears, immerse fruit in boiling water for 15 second and let stand until cool. Then test fruit again.
Set fuit, stem end down on individual salad plates. Cut almose but not quite through each persimmon, dividing it into 6-8 wedges. Then I fyou want to create a petal effect, slip the tip of a sharp knife under the skin at the apex of 1 of the wege cuts. Gently pull or cut peel free from top of fruit, then let it fall backward around fruit. Repeat for remaining wedges to complete the petal pattern. Spoon the tangerine sauce equally onto persimmons and sprinkle with the pomegranate seeds. Makes 4-6 services.