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
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
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
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
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
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
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
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
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
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
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
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.
More about "spiced persimmon butter recipes"
BEST PERSIMMON BUTTER RECIPE - HOW TO MAKE …
From food52.com
Reviews 15Servings 1.67Cuisine AmericanCategory Snack
SPICED PERSIMMON BOURBON OLD FASHIONED. - HALF …
From halfbakedharvest.com
PERSIMMON BUTTER - HOME CANNING — AT HOME WITH …
From athomewithrebecka.com
FOOD EATERS: SPICED PERSIMMON BUTTER - BLOGGER
From foodeatersunite.blogspot.com
SPICED PERSIMMON BUTTER | THE HONEST SPOONFUL
From thehonestspoonful.com
5/5 (1)Total Time 5 hrs 40 minsCategory Appetizer, Condiment, DessertCalories 264 per serving
SPICED PERSIMMON BUTTER - GLUTEN FREE RECIPES
From fooddiez.com
SPICED PERSIMMON BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON BUTTER RECIPE, …
From pinterest.com
SPICED PERSIMMON BUTTER | FOOD, DEHYDRATOR RECIPES, PERSIMMON …
From pinterest.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON RECIPES, RECIPES, …
From pinterest.ca
SPICED PERSIMMON LOAF RECIPE | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
SPICED PERSIMMON PUDDING RECIPE — SALT & WIND TRAVEL
From saltandwind.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON RECIPES, …
From pinterest.com
FULL CIRCLE - RECIPE: SPICED ROASTED PERSIMMON SLICES
From fullcircle.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON RECIPES, REAL FOOD …
From pinterest.ca
SPICED PERSIMMON BUTTER | RECIPESTY
From recipesty.com
RECIPE: PERSIMMON BUTTER - ST. PETERSBURG FOODIES
From stpetersburgfoodies.com
SPICED PERSIMMON BUTTER POPULAR RECIPES
From recipesenak.blogspot.com
RECIPE: SPICED PERSIMMON BREAKFAST BREAD - TYRANT FARMS
From tyrantfarms.com
SPICED PERSIMMON CAKE WITH CREAM CHEESE ICING
From deliciousnotgorgeous.com
SPICED PERSIMMON BREAD - A MOIST AND DELICIOUS SWEET BREAD
From simpleandsavory.com
SPICED PERSIMMON BUTTER | RECIPELION.COM
From recipelion.com
COOKYRECIPES.COM
SPICED PERSIMMON BUTTER - BIGOVEN.COM
From bigoven.com
10 BEST PERSIMMON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FULL CIRCLE - RECIPE: SPICED PERSIMMON BREAD
From fullcircle.com
SPICED PERSIMMON BUTTER - REVIEW BY ZEN - ALLRECIPES.COM
FARM FRESH TO YOU - RECIPE: SPICED PERSIMMON BREAD
From farmfreshtoyou.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON RECIPES, RECIPES, …
From pinterest.com
EASY SPICED PERSIMMON MUFFINS - VEGGIE DESSERTS
From veggiedesserts.com
SPICED PERSIMMON BUTTER | RECIPE | PERSIMMON RECIPES, …
From pinterest.com
SPICED PERSIMMON BUTTER - REVIEW BY KNIFESKILLS - ALLRECIPES.COM
SPICED PERSIMMON BUTTER - REVIEW BY ROSECAT - ALLRECIPES.COM
From allrecipes.com
RECIPE: PERSIMMON BUTTER - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
SPICED PERSIMMON BUTTER - REVIEW BY DUSTY - ALLRECIPES.COM
You'll also love