Spiced Persimmon Butter Recipes

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SPICED PERSIMMON BUTTER

Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 10h40m

Yield 64

Number Of Ingredients 6



Spiced Persimmon Butter image

Steps:

  • Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  • In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g

20 ripe Fuyu persimmons, peeled and coarsely chopped
1 lemon, juiced
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup agave syrup
4 half-pint canning jars with lids and rings

PERSIMMON SPICE BREAD

At my farmers' market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h30m

Yield 1 9x5-inch loaf (12 slices)

Number Of Ingredients 17



Persimmon Spice Bread image

Steps:

  • Preheat the oven to 375 degrees with a rack in the middle. Butter or oil a loaf pan and line with parchment. Oil the parchment. Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft. Purée with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams). Freeze the remaining pulp.
  • Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside. It will stiffen into a gelatinous mass but don't worry about it. Sift together the flours, remaining baking soda, spices, and salt.
  • In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes. Beat in the melted butter or oil, the yogurt, persimmon purée, and vanilla and beat until the persimmon purée has blended into the mixture.
  • At low speed, beat in the flour in 3 additions. Fold in the raisins and the optional nuts. Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Remove from the oven, remove from the pan and allow to cool on a rack.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 249 milligrams, Sugar 13 grams, TransFat 0 grams

2 to 3 ripe or over-ripe persimmons (enough for 1 cup purée)
10 grams (2 teaspoons) baking soda
140 grams (approximately 1 cup) whole wheat flour
70 grams (approximately 1/2 cup) unbleached all-purpose flour
75 grams (approximately 3/4 cup) almond powder (also known as almond flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, at room temperature
100 grams (approximately 1/2 cup) raw brown sugar or tightly packed light brown sugar
75 grams (1/3 cup) melted unsalted butter, grape seed oil or canola oil
1/3 cup plain low-fat yogurt or buttermilk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts (optional)

SPICED PERSIMMON BUTTER

A delightful way to preserve fall's bounty. Delicious spread on toast, served with cheese, or thinned and drizzled on pork. New to water bath canning? Follow basic instructions here: https://www.freshpreserving.com/

Provided by Chandra M

Categories     Canning

Time 5h

Yield 7 1/2 pints

Number Of Ingredients 8



Spiced Persimmon Butter image

Steps:

  • Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
  • Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
  • Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.
  • Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.

Nutrition Facts : Calories 88.6, Fat 0.1, Sodium 6, Carbohydrate 22.7, Fiber 0.3, Sugar 19.5, Protein 0.1

12 cups fuyu persimmons, peeled, seeded, chopped
2 cups filtered water
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
3/4 cup maple syrup
1/2 cup lemon juice
1 teaspoon vanilla extract

SPICED PERSIMMON BREAD

A wonderful, moist, sweet, and flavourful loaf that is a nice alternative to banana or pumpkin bread. It's great with coffee on a winter morning or as an afternoon snack. I think this would make really good muffins, as well. Be sure to only use soft and ripe persimmons. From "Diana's Desserts".

Provided by blucoat

Categories     Quick Breads

Time 1h30m

Yield 1 9 x 5-inch loaf, 12 serving(s)

Number Of Ingredients 16



Spiced Persimmon Bread image

Steps:

  • Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
  • In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
  • In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
  • Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
  • Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.

Nutrition Facts : Calories 206.4, Fat 6.8, SaturatedFat 4, Cholesterol 50.7, Sodium 164.6, Carbohydrate 33.2, Fiber 0.6, Sugar 17, Protein 3.4

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
6 tablespoons unsalted butter (3/4 stick/3 oz/85g)
1/4 cup buttermilk
1 teaspoon lemon juice
1 1/2 cups mashed hachiya persimmons
1 cup granulated sugar
1/4 teaspoon salt
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
confectioners' sugar, for dusting top (optional)

PERSIMMON BUTTER

A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories     Fruit

Time 45m

Yield 3 pints

Number Of Ingredients 3



Persimmon Butter image

Steps:

  • Cook pulp and orange juice together in a double boiler until thick.
  • Measure and add 3/4 cup sugar for each cup pulp.
  • Continue cooking until desired consistency is reached.
  • Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.

Nutrition Facts : Calories 37.2, Fat 0.2, Sodium 0.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.9, Protein 0.6

2 quarts persimmons (pulp only)
1 cup orange juice
sugar

SPICED PERSIMMON CHUTNEY

I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. I haven't tried it yet, but hope to soon. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers.

Provided by Greatfull

Categories     Fruit

Time 55m

Yield 4 cups

Number Of Ingredients 12



Spiced Persimmon Chutney image

Steps:

  • Combine all ingredients except persimmons in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.
  • Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead) Cover and refrigerate.

1 1/2 cups cider vinegar
1 cup onion, chopped
1 large pippin apple, peeled, cored and chopped
1 cup raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeno chile, with seeds, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon peel, grated
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups fuyu persimmons, peeled and chopped (about 4 medium)

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