Persimmon Compote


⦁ 1 cup dry white wine

⦁ ½ cup sugar

⦁ 1 star anise

⦁ 1 cinnamon stick

⦁ Kosher salt

⦁ 4 Fuyu persimmons, peeled, cored and cut into 8 wedges

⦁ Ice cream for serving


Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.


Recent Posts

See All