Persimmon Puree
We love this wintery fruit puree. It's not too sweet or zesty. It absolutely mixes well with other condiments.
Equipment
- 1 strainer-sieve
- 1 sterilized jar
- blender
- 1 Pot
Ingredients
- 2 Persimmons peeled, cored and cubed; browned parts removed
- ⅓ cup Sugar
- ¼ Lime or lemon juice
- 1 tsp Cornstarch
Instructions
- Peel, core and cut persimmon into cubes. Work quickly to prevent oxidization. This can be prevented by soaking in water with lemon, while preparing the fruit. Drain from water when ready to cook.
- Add persimmon, sugar, and lemon juice to pot. Stir and bring to a boil, then reduce heat.
- Add cornstarch and cook for 5-10 mins or until persimmon has softened and liquid has thickened.
- Take mixture off heat and let rest til cool for 10 mins.
- Put mixture into blender and blend until smooth puree.
- Pass puree mixture through a sieve into sterilized jar (or heat proof container).
- Seal jar and place in hot water for 10 mins.
- Keep in fridge for up to 2 weeks.