Best 2 Hachiya Persimmon Butter Recipes

Immerse yourself in the realm of culinary delights with our comprehensive guide to hachiya persimmon butter and a delectable array of recipes that showcase its versatility. Hailing from the Orient, these unique fruits with their vibrant orange hue and sweet-tart flavor take center stage, transforming into a luscious and velvety spread that elevates any meal. Discover the art of crafting this homemade delicacy, from selecting the perfect hachiyas to capturing their essence in a jar. Embark on a culinary journey as we unlock the secrets of incorporating persimmon butter into both sweet and savory creations. From tantalizing tarts and scones to savory glazes and marinades, each recipe unveils a new dimension of flavor. Let your taste buds rejoice as you explore the endless possibilities that await with hachiya persimmon butter, a culinary treasure waiting to be savored.

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SPICED PERSIMMON BUTTER

Spiced Persimmon Butter image

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

Ingredients

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

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

HACHIYA PERSIMMON BREAD PUDDING

Hachiya Persimmon Bread Pudding image

Categories Dessert Bake Quick & Easy Walnut Fall Winter Persimmon Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups whole milk
1 1/2 cupsHachiya persimmon purée
3/4 cup packed dark brown sugar
3 large eggs
1/4 cup raisins
1 teaspoon vanilla
1/8 teaspoon salt
8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
1/2 cup walnuts (2 oz), coarsely chopped and ">toasted
1 1/2 tablespoons unsalted butter, cut into bits
Accompaniment: whipped cream

Steps:

Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

Tips:

Choose ripe, unblemished Hachiya persimmons for the best flavor and texture.
Use a food processor or blender to puree the persimmons until smooth.
Add sugar, spices, and lemon juice to taste.
Simmer the persimmon mixture over low heat until it has thickened to the desired consistency. This may take 30 minutes or more.
Store the persimmon butter in a clean, airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Hachiya persimmon butter is a delicious and versatile spread that can be enjoyed on toast, crackers, or fruit. It is also a great addition to yogurt, oatmeal, or smoothies. With its sweet and tangy flavor, Hachiya persimmon butter is a surefire hit for any occasion. So next time you have a surplus of Hachiya persimmons, be sure to try this easy and delicious recipe.