Persimmon-Apple Sauce

 

Persimmon-Apple Sauce

When I got home today I knew I had to do something with the bag of persimmons that wasn’t going to last much longer in the fridge.  I started throwing a couple things in a saucepan, and this ultra delicious Persimmon-Apple Sauce was created.  It’s perfectly sweet without added sugar and has a hint of spice, vanilla and lemon zest.

Use ripe, soft persimmons and your favorite kind of apple (I used one of my last Honeycrisps).  You can eat this as you would regular apple sauce, heated or cold, topped with some non-dairy milk and cinnamon, or as a topping or an oil sub in baking (I’m working on those last two options tomorrow!).  Whatever you decide, this is a simple and flavorful recipe should you happen across a bunch of persimmons in your travels – try your local Asian market for better prices than the regular grocery store – or just halve this recipe.

Persimmon-Apple Sauce

3-4 c ripe persimmons, peeled and roughly chopped
1 large apple, chopped
1 cinnamon stick
10 cardamom pods
1 tsp vanilla extract
1/2 tsp fresh lemon zest

Put the persimmons, apple, cinnamon stick and cardamom pods in a large saucepan over low heat.  Cover, checking and stirring occasionally, until very soft and broken down, about 45-60 minutes.  Remove from heat and extract all those cardamom pods (count ‘em!) and your cinnamon stick, then stir in the vanilla extract and lemon zest.  Cool, then puree in a food processor or blender until desired smoothness.  Makes about 3 1/2 cups.

Persimmon-Apple Sauce Preparation