Persimmon Compote Recipes

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GINGERED APPLE-PERSIMMON COMPOTE



Gingered Apple-Persimmon Compote image

This warm, sweet compote is a great accouterment to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!

Provided by taemee

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

5 overripe Fuyu persimmons, mashed
1 small Granny Smith apple, peeled and diced
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated ginger
½ lemon, juiced
½ teaspoon lemon zest

Steps:

  • Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 18.1 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 6.1 g

PERSIMMON COMPOTE



Persimmon Compote image

Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 cup dry white wine
1/2 cup sugar
1 star anise
1 cinnamon stick
Kosher salt
4 Fuyu persimmons, peeled, cored, and each cut into 8 wedges
Ice cream, for serving

Steps:

  • Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.

PERSIMMON CRANBERRY SAUCE



Persimmon Cranberry Sauce image

Categories     Condiment/Spread     Sauce     Fruit     Christmas     Thanksgiving     Quick & Easy     Cranberry     Fall     Persimmon     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

Steps:

  • Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
  • Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

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