Spiced Persimmon Butter

If you're looking for a unique and flavourful spread, this Persimmon Butter recipe is perfect for you! It's sweet, spiced, and perfect for spreading on toast or adding to your favourite desserts. Just make sure your persimmons are ripe and soft before you start. Let's dive into the recipe!

Ingredients:

• 4 very ripe Fuyu persimmons (about 1 1/2 lbs)
• 3/4 cup evaporated cane sugar (or granulated sugar), plus additional to taste
• Water
• 2 tablespoons freshly pressed lemon juice
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• 1/16 to 1/8 teaspoon ground cloves

Instructions:

1. Prepare the Persimmons: Ensure your persimmons are orange and slightly soft (like a ripe pear). If they are greenish or firm, wait until they ripen. Remove the stem ends and peel the persimmons. Cut each persimmon into sixths.

2. Cook the Persimmons: In a medium saucepan, bring sugar and 2 cups of water to a boil. Allow it to boil for a minute, then add the persimmons and 1 tablespoon of lemon juice. The persimmons should be mostly covered with water. Reduce the heat to maintain a gentle simmer and cook until the persimmons are very soft, about 60 to 90 minutes, stirring occasionally. Add water as needed to keep the persimmons mostly submerged.

3. Strain and Purée: Set a strainer over a heat-safe bowl and carefully pour the persimmons and cooking liquid into the strainer. Allow draining for 20 to 30 minutes. Transfer the persimmons to a food processor and pulse until no large pieces remain. Set aside.

4. Reduce the Cooking Liquid: Transfer the cooking liquid back to the saucepan and cook over medium-high heat until it reduces to a syrup and starts to caramelize. Stir frequently as it thickens. Once it starts to brown, remove it from the heat.

5. Combine and Spice: Start the food processor and pour the reduced cooking liquid into the bowl through the feed spout. Process for 15 to 20 seconds, then scrape down the sides and add the remaining lemon juice, ginger, cinnamon, nutmeg, salt, and cloves. Purée until very smooth, scraping the sides once or twice. Taste and adjust with additional sugar or spices as desired.

6. Thicken the Butter: Transfer the persimmon mixture back into the saucepan and cook over medium-low to medium heat, stirring frequently, until the mixture has thickened to your liking, about 10 to 20 minutes. A test dollop on a frozen plate should not seep liquid around the edges.

7. Store: Transfer to jars or other storage containers and keep refrigerated.

Enjoy your homemade persimmon butter on toast, biscuits, or even as a unique addition to your desserts!