A week or two ago, these squat little persimmons started popping up at my farmer’s market, and I was intrigued. I don’t remember ever having had a persimmon, so they seem a little fancy, a little festive, and like an all-around good idea for fall.
I took a few home, and was terribly disappointed to find them crisp, dry, and lacking in any strong or decisive flavor. It was puzzling, because worse than tasting bad, they almost, but not quite, tasted good. They were like a hint of persimmon, and each bite left me wanting more actual persimmon flavor.
I figured there had to be a way to bring out that shy flavor, and a little googling turned up this mouthwatering recipe for persimmon butter. Maybe heat, spice, and sugar were the answer?
(I mean, when aren’t they?!)
Hallelujah. That magic trifecta transformed my meh persimmons into the most delicious breakfast treat. Much like pumpkin, persimmon butter is both sweet and savory, just lighter, fruitier and more delicate. It’s like smearing happiness on toast.
makes a few pints
4 lbs fuyu persimmons, peeled and chopped
3/4 cup water
1 cup sugar
1 tablespoon molasses
1 cinnamon stick
1/2 teaspoon pumpkin pie spice
1. Place persimmons and water in a pot, cover, and simmer until soft. (30 minutes or so)
2. Puree persimmon mixture in food processor or blender.
3. Strain persimmon puree back into pot, and add sugar, molasses, cinnamon stick and spice
4. Bring mixture to a boil, then reduce to a simmer, stirring constantly for 5-10 minutes.
Butter is ready when a teaspoon dropped on a cold plate holds it shape.
5. Persimmon Butter will keep for about a week refrigerated.
Adapted from Saving the Season’s fantastic recipe, minus the food mill.
Persimmon butter on toast may just be my new favorite breakfast, but I’m also excited to try it with a little brie at my last minute dinner party this coming weekend.
Are you a fan of fruit butters?
How else do you use them?
(Because I’ve got A LOT of persimmon butter to unload/eat this week…)