TANGERINE PERSIMMON SAUCE
You will find as you read this recipe that it is very versatile and that the basic flavors can be adapted to several very tasty dishes. Note: I have found that when cooking with citrus it is preferable to refrain from using metal pans, or utensils. The acids in the citrus react to the metals, and tend to make the dish taste metallic therefore I prefer a glass pan, and wooden spoon. My preference of cream is fresh organic raw cream if you can find it. Also, because of added toxins I never use municipal tap water for consumption, never. (Why is it that the warning on your toothpaste tube says, "Contains fluoride. Contact poison Control Center if swallowed." Yet it's just fine to put it in our drinking water along with chlorine. Some things just don't make sense.)
Provided by quasimodo.
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
- Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
- Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
- Remove from heat.
- At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
- The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
- If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
- *Consideration;.
- If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
- With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
- Refrigerating should thicken the sauce just a bit more.
- Enjoy.
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Sanan Ahmad
[email protected]I don't like the flavor of persimmons, so I wasn't a fan of this sauce. It's not bad, but it's not my favorite.
Mohamed Mambo
[email protected]This sauce is a bit too sweet for my taste. I would recommend reducing the amount of sugar.
therealDav1d YT
[email protected]I made this sauce with a few substitutions and it turned out great. I used honey instead of sugar and I added a bit of ginger.
Bradley Stevens
[email protected]This sauce is a little bit time-consuming to make, but it's worth it. The flavor is amazing.
Tania Islam
[email protected]I'm so glad I found this recipe. It's a great way to use up persimmons and it's so delicious.
Gavin Troell
[email protected]This sauce is perfect for any occasion. I've used it on chicken, fish, and pork and it's always a hit.
Charlene Burnett
[email protected]I love the combination of flavors in this sauce. It's sweet, tart, and a little bit spicy.
Lamber Katel
[email protected]This sauce is so easy to make and it tastes amazing. I will definitely be making it again.
Lwazi Mpila
[email protected]I made this sauce for a party and it was a huge hit! Everyone loved it.
Hasna Abas
[email protected]This sauce was delicious! I used it on chicken and it was perfect.