Lesson of the day: all persimmons are not created equal. Fuyus, the squat round kinds that my mother is so fond of, have different ripening characteristics than hachiya varieties (which are bell-shaped and more commonly found in supermarkets).
Will be repeating this on Thanksgiving Day, with the right kind of fruit. I suspect this recipe would have been delicious as pictured above, had Fuyus been available at Wegman's. Will try the Chinese grocery next time.
Modified from Gourmet 2005's Persimmon Cranberry Sauce (via epicurious). I decided to make mine with a bit more kick & holiday spice.
Ingredients:
1/2 c dried cranberries
1 Tbsp brown sugar
3/4 c water
1 tsp ground anise seed (rather than star anise, which I don't have)
3 Tbsp red wine
cinnamon
red onion
salt, black pepper
1/2 c persimmon
Directions:
The persimmon:cranberry ratio should be 1:1. Use ripe fuyu persimmons, like the recipe says, and not hachiya. Boil all of the ingredients except for the persimmon in a small saucepan, then after 1 min, reduce to med heat until the mixture is reduced to a syrupy paste. The bottom of the pan should still be wet when done. Fold in the persimmons and season with salt and pepper.
Lessons learned: 1) Use Fuyus, 2) Hachiya persimmons are filled with tannins when unripe, which is why biting into one tastes like drinking an extremely strong cup of black tea --- velvety and dry, 3) Follow directions when it comes to ingredients, but not measurements.
Serves 3.
No comments:
Post a Comment