in Dessert Recipes

Persimmon compote

updated

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Ingredients for 1 servings:

  • 5 large kaki(s), persimmon or Sharon
  • 1 tbsp sugar, possibly coconut blossom sugar
  • ½ lemon(s)
  • some cinnamon
  • 6 tbsp water, possibly more
  • 1 shot of Amaretto or Liqueur 43 (optional)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

also for preserving

Peel the persimmons, remove the blossom, cut out the light-colored stem, and cut into small cubes. If using persimmons or Sharon, you don’t need to peel them. Squeeze half a lemon, or use a whole lemon if you prefer. Pour the juice into a saucepan and add the remaining ingredients. Mix everything well and, after bringing to a boil, simmer gently on low heat for about 20 minutes, stirring occasionally. Mash slightly or purée briefly. Season to taste and serve while still hot. Also delicious with semolina or rice porridge.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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