Persimmon Butterfeatured
When persimmon season is at its peak, I just can’t help but load up on these sweet beauties. They are wonderful eaten raw, sliced thin on salads or sandwiches, roasted into a side dish, or baked into a tart, but when I find that I have more than I know what to do with, I turn my persimmon bounty into persimmon butter!
Similar to apple butter or pumpkin butter, persimmon butter is simply cooked down fruit that is pureed into a smooth, creamy consistency. Because the fruit is so sweet on its own, no added sugar is needed. I just add a bit of apple juice, cinnamon, vanilla, lemon juice, and a dash of salt to complement the persimmons’ flavor.
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
I experimented with cooking the persimmons both on the stove top and in the sous vide. The stove top version came out slightly richer in flavor, as the fruit caramelized more with the direct heat, however, it does require a bit more attention and stirring to make sure it doesn’t burn.
The sous vide version takes more time, but it doesn’t require babysitting – just set it and forget it. Both came out well, so the method is really up to you!
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
Ingredients
- 2 pounds (about 6) ripe fuyu persimmons
- 1/4 cup apple juice
- 1 cinnamon stick
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
Instructions
- Peel and hull the persimmons. Cut them into 1/4-inch thick wedges.
- In a medium saucepan over medium-low heat, cook the persimmons with the rest of the ingredients until the persimmons are tender, about 30 minutes. Stir occasionally to make sure the bottom doesn’t burn.
- Pour everything into a blender or food processor. Blend until smooth like buttah.
- Set the sous vide to 185 F / 85 C.
- Peel and hull the persimmons. Cut them into 1/4-inch thick wedges.
- Seal them with the remaining ingredients in a zip or vacuum seal bag and cook until the persimmons are tender, about 1.5 hours.
- Open the bag and pour the contents into a blender or food processor. Blend until smooth like buttah.
Recipe Source: LickMySpoon.com.
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