Persimmon Butter
This rich, ambrosial spread is perfect on toast, as a tart filling, or to swirl into a bowl of oatmeal.
Equipment
- blender (preferably submersible)
Ingredients
- 2 ripe persimmons, skinned and cut into chunks
- 3 lemons, juiced
- 1 Tbsp cane sugar
Instructions
- In a small saucepan, heat the persimmon flesh and lemon juice on medium. The lemon juice will prevent the persimmons from burning before they have a chance to release their moisture.
- Simmer the fruit for about 5 minutes, or until it's very soft. Using a potato masher, mash all of the fruit.
- Using a submersible blender (a regular blender will work too if you don't have a submersible one), purée the persimmons until they are smooth. Add the sugar and stir to dissolve.
- Cook for another 5-10 minutes, stirring frequently, until the puree has thickened. You should be able to see the bottom of the saucepan when you scrape it without the puree immediately spreading back out over where you had scraped.
- Remove from the heat and let cool for 30 minutes, and then decant into a small, air-tight glass jar and store in the refrigerator for up to 3 months or in the freezer for up to a year.