|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.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite