Yield: 4 servings
6 Ig Persimmons, ripe with peel & seeds removed
1 tb Lemon juice
1/8 c Dates, pitted
112 c Water
2 tb Pine nuts
1/4 ts Pure vanilla
Blend Persimmons & lemon juice together in a blender at medium speed until smooth. Divide amnog 4 pudding glasses. Soak dates in the water. Blend the dates with their soaking water, pine nuts & vanilla, at medium speed, until creamy. Top each glass with a spoonful of the nut cream. Serve immediately or cover tightly & store in the refrigerator for 3 to 5 days.
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