![](https://cdn.statically.io/img/www.allrecipes.com/thmb/iXK5xN79cgT7myH5KQfbmoycF0w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9233850-77fcfef34af14c678388778579d42f5e.jpg)
Ingredients
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2 medium Spanish persimmons
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2 cups fresh raspberries
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½ cup pomegranate, seeds only, or more to taste
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1 ¼ cups heavy cream
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8 small plain meringue cookies, coarsely crushed
Directions
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Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
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Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
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Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.
Cook's Note:
You can make these lovely desserts 3 to 4 hours before you need them. Just keep them covered and refrigerated.
Nutrition Facts (per serving)
627 | Calories |
28g | Fat |
91g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 627 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 17g | 86% |
Cholesterol 102mg | 34% |
Sodium 96mg | 4% |
Total Carbohydrate 91g | 33% |
Dietary Fiber 5g | 17% |
Total Sugars 76g | |
Protein 5g | 10% |
Vitamin C 34mg | 37% |
Calcium 69mg | 5% |
Iron 1mg | 6% |
Potassium 283mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.