|Total Time||2 hours|
Culinate recipe editor’s note: This ended up being sweeter than I like, perhaps because I started with squishy-ripe persimmons. I added a couple of tablespoons of fresh lime juice, but next time I’ll cut the sugar back to a half-cup. Yummy on toasted, buttered baguette.
I like to serve this spiced butter on wheat or rye toast topped with thin slices of Gruyère, or as a layer spread underneath the fruit in an apple galette. Fuyu persimmons are more widely available than the bitter-until-squishy-ripe Hachiyas. This recipe makes a great gift, so you may want to increase the recipe and process it to make it shelf-stable.
|2½||lb. Fuyu persimmons, peeled and cut into 1-inch chunks|
|2||Tbsp. maple syrup|
|~||Seeds from 1 green cardamom pod, crushed or finely ground|
|1||cinnamon stick (2 to 3 inches long)|
|2||Tbsp. white rum|
|~||Zest of 1 lime (about ½ teaspoon)|
The butter will keep for up to two weeks in a covered jar in the refrigerator.
This content is from the book D.I.Y. Delicious by Vanessa Barrington.
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