Best 4 Spiced Persimmon Butter Recipes
Indulge in the delightful flavors of autumn with our enticing spiced persimmon butter, a delectable spread that captures the essence of the season. This versatile condiment, brimming with aromatic spices like cinnamon, nutmeg, and ginger, transforms humble persimmons into a culinary masterpiece. Its velvety texture and vibrant hue make it an irresistible accompaniment to a variety of dishes, from toast and crackers to pancakes and waffles. Elevate your breakfast routine, enhance your lunch sandwiches, or add a touch of sweetness to your dinner entrees with this extraordinary spread.
**Additional recipes featured in the article:**
* **Persimmon Jam:** Experience the vibrant flavors of persimmons in a delectable jam, perfect for spreading on toast, scones, or your favorite baked goods.
* **Persimmon Chutney:** Add a tangy twist to your meals with this flavorful persimmon chutney, featuring a harmonious blend of sweet, sour, and savory notes.
* **Persimmon Sorbet:** Refresh and rejuvenate with this light and airy persimmon sorbet, a delightful treat that showcases the fruit's natural sweetness.
* **Persimmon Muffins:** Indulge in the wholesome goodness of persimmon muffins, a delightful combination of moist cake and sweet persimmon chunks.
* **Persimmon Salad:** Create a vibrant and refreshing salad with crisp persimmons, crunchy walnuts, and a tangy dressing, perfect for a light and healthy meal.
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 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 COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
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
Tips:
- To select the best persimmons, look for fruits with a deep, vibrant color and no blemishes. Avoid any persimmons that are bruised or soft.
- If you're using firm persimmons, you can ripen them by placing them in a paper bag with an apple or banana for a few days. This will help to soften the fruit and bring out its natural sweetness.
- To make the spiced persimmon butter, start by peeling and coring the persimmons. Then, simply combine the fruit with the spices, sugar, and lemon juice in a saucepan and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the persimmon butter has thickened.
- Once the persimmon butter has thickened, you can transfer it to a food processor or blender and puree until smooth. If you prefer a chunky persimmon butter, you can leave it as is.
- Store the persimmon butter in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the persimmon butter for up to 6 months.
Conclusion:
Spiced persimmon butter is a delicious and versatile spread that can be enjoyed on toast, crackers, or even as a dip for fruit. It's also a great way to use up leftover persimmons. With its unique flavor and smooth texture, spiced persimmon butter is sure to be a hit with everyone who tries it.
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