Can we just gush about this short weather change for a second?
Finally Californiaaa! Jeez. It’s about dang time you caught the hint that it is no longer Summer (Uhem, several months late to that realization).
We got some actual rain this week! I was probably one of the bare few awake to experience it (up at 5am for my commute to culinary classes), but hey! It’s a start!
I’ve been watching an insane amount of Gilmore Girls reruns on Netflix as of late in my tiny amount of spare time…and I have to say, I am uber jealous of their Connecticut weather. They have real seasons. With snow.
Yeah yeah, the grass is always greener…but y’know, I love the holidays. And even in California, it doesn’t feel like Thanksgiving or Christmas until we get some noticeable changes in weather ambiance y’know?
In my opinion, it’s just not right to feel like it’s July in November. No matter where ya live! Maybe I need to move somewhere where I can get my legit weather fixes? Eh? But I’m always cold, so maybe that’s not the greatest idea.
Wow, anyways. This persimmon butter. I have to say…I am so happy this turned out to be so good! My dad has a giant majorly flourishing fuyu persimmon tree (like, one of the branches broke off this week because it was too heavy from fruit). He’s been asking for the past couple years for me to come up with some recipes to use up some of those guys!
I’ve been really into making fruit butters recently. They’re a lot easier than jam (which isn’t difficult, just a little more time intensive), and just as tasty! So I thought, why not try a lil batch of persimmon butter? I love the kick that the ginger and the citrus give to the smooth persimmon, without being too overpowering.
I’ve still got some of these muffins in the freezer, so I’ve been snacking on them with this persimmon butter and cream cheese. YUM.
2 pounds Fuyu Persimmons, peeled and cored
3/4 teaspoon ground ginger
1/4-1/2 cup brown sugar (depending on taste, and citrus used…feel free to use less or more)
3/4 cup citrus juice (whatever you prefer, I did a combo of lemon, lime and orange)
1/4 cup water
Combine all the ingredients in a medium saucepan, and bring to a boil. Allow to cook for about 10 minutes at a low boil, stirring occasionally, until the persimmons are tender enough to mash. Using a potato masher, squish all the persimmons down. Continue cooking until the mixture thickens to your preference. If you want it thicker, and it’s not reducing…feel free to add in some cornstarch mixed with a little water to speed up the process. Then allow to cool slightly before transferring to a blender or food processor, and processing until smooth. Store in airtight jars in the refrigerator (unless canning, or freezing).
It’s that simple! And so tasty. It’s a great way to use up the fruit if you ever find yourself in abundance of persimmons!
Now that I’ve got the persimmon bug (and an easy/free supplier) I will definitely be experimenting more with this fun fruit! It’s such a beautiful color, and has a really versatile flavor that can be mixed with so many things.
I just love the warmth it brings to the beginning of this chilly season! 🙂