Persimmon Compote

This Persimmon Compote turns ripe persimmons into something soft, sticky and lightly spiced, balanced with orange, lemon and honey. Spoon it over yoghurt, granola or toast for a simple way to brighten winter mornings.

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Course: Breakfast, Brunch, Condiment, Preserves

Cuisine: Western

Diet: cinnamon, honey, lemon, nutmeg, orange, persimmon

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: cups

Author: Eff | Food Daydreaming

Equipment

Ingredients

600 g persimmon
¼ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons lemon juice and zest from 1 lemon
2 tablespoons orange juice and zest from 1 orange
2 tablespoons water
1 tablespoon honey
Pinch of salt

Instructions

Using a paring knife, peel the persimmons like you would an apple, then cut into quarters and then chop into small, even pieces. Place all the chopped persimmon into a bowl and set aside.
600 g persimmon
In a medium saucepan, combine the sugar, cinnamon, nutmeg, lemon zest and juice, orange zest and juice, water, honey and salt. Place over medium heat and stir until the sugar and honey have dissolved.
¼ cup granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 2 tablespoons lemon juice and zest from 1 lemon, 2 tablespoons orange juice and zest from 1 orange, 2 tablespoons water, 1 tablespoon honey, Pinch of salt
Bring the mixture to a gentle simmer, then add the chopped persimmon and stir to coat the fruit in the syrup.
Increase the heat slightly to bring the mixture to a low boil, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally, until the persimmon is soft and the mixture is thick and syrupy.
Remove from the heat and allow to cool slightly before serving.
Serve warm or at room temperature swirled into yoghurt, over porridge or on hot, buttered toast.

Cook along with me

Notes

Both common persimmon varieties work here. Very ripe Hachiya persimmons cook down into a softer, more jammy texture, while Fuyu persimmons retain their shape better when cooked down into a compote.

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