Servings: 6 serving
Ingredients
- 5 medium-sized Fuyu persimmons
- 1 cup dates
- cup cup water
- 1 teaspoon fresh cinnamon
- teaspoon teaspoon nutmeg
- teaspoon teaspoon cardamom
- 2 tablespoons maple syrup or coconut sugar optional
Instructions
- Begin by sourcing ripe Fuyu persimmons, which are sweet and firm, ensuring the absence of astringent flavor often found in the unripe Hachiya variety, as well as fresh, high quality dates for a rich, natural sweetness in your butter.
- Wash 5 medium-sized Fuyu persimmons under cold running water, then pat them dry with a clean cloth. Gently peel the persimmons, being careful to preserve as much of the flesh as possible.
- Core the persimmons and chop them into small, even pieces roughly half an inch in size to ensure even cooking. Set these aside in a bowl.
- Pit 1 cup of dates and also chop them into small pieces similar to the size of the persimmon pieces, which will allow for a consistent texture in the finished butter.
- In a heavy-bottomed saucepan, combine the chopped persimmons and dates. Add ¼ cup of water to the saucepan to prevent the fruits from sticking and to help them break down more easily.
- Cook the mixture over low heat, stirring frequently with a heat-resistant spatula to prevent any scorching. The mixture should slowly reduce and the fruits should soften to a pulp-like consistency. This step may take approximately 30 to 45 minutes.
- Once the persimmons and dates have become soft and begun to break down, add your freshly ground spice mix to the saucepan. Stir it in well to distribute the spices evenly throughout the mixture.
- Continue to cook the mixture on low heat, stirring frequently, until it has reduced by half and has taken on a thick, spreadable consistency. Taste the mixture and if it requires additional sweetness, stir in your choice of sweetener, such as 2 tablespoons of maple syrup or coconut sugar, adjusting to your taste preference.
- Remove the saucepan from the heat, and let the mixture cool slightly. Transfer the mixture to a blender or use an immersion blender directly in the saucepan to puree the mixture until completely smooth.
- If a silkier texture is desired, pass the pureed mixture through a fine-mesh sieve using the back of a spoon to push through the fruit pulp, discarding any fibrous residue.
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06/10/2024 12:05 pm GMT
