Sweet + Spiced

standard September 22, 2012 Leave a response

One of the things I love about joining a CSA is getting fruits and vegetables that I would never pick up at the store or farmer’s market. And it’s not because I don’t like certain produce; its more that there are so many seasonal foods I have just never tried. I have no idea what they taste like. I do not have a clue as to how to prepare them. So we stick to the same safe choices.

A few weeks ago, I found out I was getting persimmons in that week’s share. What does a persimmon even taste like? What do I do with it? I had no idea. And thanks to Google, I learned all about their history but still didn’t know what I was going to make with them.

When in doubt, put in a salad. That’s my go-to fail-safe easy way to use up produce. And the persimmon worked. But it was really sweet. So I left them on the counter for a while as I pondered what to do.

Suddenly, it was two weeks later and I was getting MORE persimmons in our next share. I now had so many I decided to see if I could make them into one of my favorite fall foods: fruit butter.

This recipe tastes like a cross between applesauce and pumpkin butter. Sweet from the fruit, spicy from the nutmeg and cinnamon. Slightly chunky, yet velvety. Perfect on oatmeal. Or tortilla “crepes.”

Spiced Persimmon Butter

Yields 1/2 pint.

Print-Friendly Recipe

Ingredients:

  • 6-8 medium ripe persimmons, peeled and diced (about 1 1/2 cups)
  • 2-2 1/2 c water or apple juice
  • 1 tsp agave nectar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice

Steps:

  1. Place the persimmon pieces and water in a saucepan over medium heat. Once water comes to a boil, reduce heat and simmer about 20 minutes, until fruit is soft.
  2. Mash the persimmons with a fork. Alternatively add saucepan contents to a food processor and roughly blend. You want the pieces broken down, and if using fuyu persimmons, they may not get soft enough just from cooking.
  3. Add agave nectar, cinnamon, nutmeg, and allspice to persimmon mixture. Continue to simmer until mixture gets thick. You may need to add a little more water or juice if mixture is heating too fast or gets too dry. You want it thick, but creamy. This may take another 20-30 minutes.
  4. Once the mixture has reached the right consistency, let cool, and store in an airtight jar in the fridge.

I’m already thinking of all the tasty ways I can incorporate this persimmon butter into my fall favorites. Stirred into oatmeal, filling for pie pops. Or my new current favorite – tortilla crepes!

Simply spread 1 T almond butter on a whole wheat tortilla. Top with 1 T persimmon butter and 1/2 tsp chia seeds. To make it over the top, add a few chocolate chips. Heat for 30 seconds in the microwave, then fold tortilla in half, then half again. You’ve now got an easy breakfast, filling snack, or sweet dessert. Definitely addicting.

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