Persimmon Compote


Ingredients

⦁ 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


Method

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.


Source: https://www.marthastewart.com/275469/persimmon-recipes

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