Friday, October 21, 2011

Persimmon Concentrate for Cocktails

My friend brought me over a bunch of Persimmon's. They have been sitting in my window for a week now and I have been wondering what I am going to do with them. I have not worked with them before, even though they were everywhere in Oregon, I just never got around to using them. I thought about a chutney, jam, butter, cake, cookies... all the usual suspects. Then I asked her what she was going to do with hers. She came up with the brilliant idea to use my Pumpkin Spice Concentrate Recipe and use the Persimmon's in place of the Pumpkin. Persimmon Martini anyone? Persimmon Hot Toddy? I do have to say, She really is brilliant. I treated the Persimmons like Tomato to get a puree out of them. It worked perfectly.

Persimmon Spice Concentrate

7 Ripe Persimmons
1 cup sugar or agave nectar
1 teaspoon vanilla
2 1/2 cups water
2 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon ground ginger
Bring water to a boil in a large pan.
Cut the tops off of the Persimmons and make an "X" in the bottom.

Add the Persimmons to the boiling water.
Boil for 10 minutes.
Drain and let get to temperature you can touch.
Peel the skin off the Persimmons

Add remaining ingredients and bring to a boil.

Reduce heat to low, using an emersion blender puree all the ingredients.
and let cook for about 15 minutes blending occasionally.You want the mixture to become a thick syrup. 

Add to any hot drink, cocktail, butter, bread, cakes... to add a great seasonal flavor.
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  1. I have never worked with persimmons. Now you've peaked my interest. I love the idea of a persimmon chutney too. :)

  2. Well your recipe works and I have made a bunch of this puree and frozen it. I am going to put it in all my muffins and cookies over the holidays. I also put some in a pumpkin pie and it was amazing.I didn't even peel them. I just scooped out the soft flesh like a soft boiled egg. Love this.


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