Persimmon Butter with citrus and chilies

I thought I would spare you all with yet another “how to cook the perfect turkey” post. The world needs another one of those like we need a hole in our head. Cooking a turkey isn’t rocket science, it’s actually not that hard to do, plus if you screw it up, there’s usually plenty of gravy and other fixins to cover it up!
A few weeks ago a coworker of mine gave me a bag of fresh persimmons that she picked from her tree. Not being an expert on persimmons, and not really having any recipes for them, I thought I would go ahead and experiment in my kitchen, which is what I love about cooking in the first place, and come up with something if not somewhat original, at least delicious. So I decided to go ahead and whip up a persimmons butter, similar to Apple butter, or even preserves, and since I had a bunch of oranges and jalapeños on hand, I figured what the heck, I’ll throw those in as well.

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Persimmons when ripe, are typically sweet, with a bit of tannin, can be used in desserts, salads, or eaten raw. There are several different varieties, but the most popular are the Japanese (Fuyu) , which are usually only available from October thru February, which makes it great for canning, to have all year round.
I always tell people that recipes are meant to be guidelines (with the exception of baking), nothing in a recipe has to be set in stone. That’s the beauty of cooking; if you don’t like something, don’t put it in.
So when making this recipe, hopefully someone out there gets a little inspired, feel free to make it as you would like, it’s relatively easy to make and you can’t really screw it up. Some of the worlds best foods were a result of mistakes, chocolate chip cookies, for example, were never meant to happen.
Persimmon Butter with citrus and chilies
Ingredients
5 persimmons, peeled, diced
1 jalapeño, minced
1 orange, chopped whole, including rind
1 cinnamon stick
1 cup sugar
What you’ll need
-food processor
-sauce pot
-sterilized jars (if canning)

Procedure

1) Peel and dice the persimmons, place diced fruit in a food processor, purée until smooth, set aside in a bowl.
2) Chop up an orange, leaving the rind on, place in food processor and pulse until minced, but still chunky. I prefer the bits for added texture, and the rind intensifies the citrus flavor.
3) Combine the puréed persimmons, minced jalapeños, orange, cinnamon, and sugar into a saucepot.
4) Cook on low heat, and simmer for at least thirty minutes, stirring occasionally.
5) Place butter in sterilized jars if canning, otherwise, let cool to room temperature, and store in an air tight container in the fridge for several weeks.

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So what does one do with this “butter” once it’s done you may ask…well try to keep yourself from wolfing down the entire batch after you make it, even though the possibilities are endless, here’s a few ideas you may like.
It’s great on fresh baked bread, and amazing on pizza!
On a rare night, in which I wasn’t too burned out on making dinner after getting off work, I surprised my girl friend with seared duck breast tacos, since citrus goes great with duck, I mixed some of the butter in with some fresh guacamole, and the outcome was amazing!
With the holidays coming up, it makes for a quick and delicious snack with Ritz crackers and cream cheese. Or if you want to be fancy…

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Grab some Boursin cheese, fancy Rosemary crackers from Trader Joe’s and voila! Instant hors d’oeuvres for your family and friends.

I wish everyone a safe and delicious thanksgiving! Thanks for following and spread the word!
Cheers!
-Chef Bryce Benes

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