My boss gave me a ton and I mean a ton of persimmons from his tree and I wasn’t sure what to do with it all. I made a cheesecake last week and with some of the leftovers I thought I would make Persimmons Butter. If you never had persimmons it’s a fruit that kind of looks like an old fashion pin cushion. It’s a sweet fruit that reminds me of an apple with a hint of cinnamon in it.
The Persimmons Butter is creamy, smooth and has a little bit of a spice taste to it. I used cardamom and nutmeg to give it extra flavor. It tastes just amazing on crackers or topping on pork or chicken. It’s a nice substitute to traditional apple butter.
To make it I added persimmons, vanilla extract, lemon juice, honey, seasonings and water to a pot and slow cooked it for about an hour. I took my immersion blender and processed it till it was super creamy. I love that I used natural ingredients to make this butter and it will be sure to please your taste-buds.
- 1 lb. persimmons, sliced, peeled and seeded
- ¼ cup honey
- 1 cup water
- ¼ cup lemon juice
- ½ tsp. cardamom, ground
- ½ tsp. nutmeg
- 2 tsp. vanilla extract
- In a large pot, add all of your ingredients, mix well. Set the burner to medium, low heat. Cook uncovered for about an hour or until the persimmons are fork tender. Let cool.
- With an immersion blender, process until smooth. Alternately you can process in a blender.
- Pour butter into sterilized mason jar and refrigerate until ready to use.
You can find persimmons at your local grocery store and I even noticed that Trader Joe’s carries it too. This makes for a wonderful appetizer to serve for Thanksgiving. What’s nice is it can be made a head of time.
So try something new and try a persimmon.
Have a great day!