Persimmon Apple Butter Recipes

PERSIMMON APPLE BUTTER

Steps:

• 1. Wash, peel and dice your apples. Make sure you sterilize your canning jars and have them ready. In a large non reactive pot add diced apples, sugar, salt, cinnamon, nutmeg, orange zest and juice along with lemon zest. Cook until apples are almost falling apart.
• 2. In a blender add apple compote and blend until they are pureed. At this time you bring it back to the pot and add persimmon pulp and lemon juice cook for another 3 minutes or so. Turn off heat and add mixture to the sterilized jars. Fill to the top leaving about some space for the top to form a seal. Bring jars to a pot simmering water and simmer until you hear the seal go pop.
• 3. Hope you enjoy this recipe perfect for the holidays.

SPICED PERSIMMON BUTTER

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

CHEF JOHN'S APPLE BUTTER

Steps:

• Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
• Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
• Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

APPLE AND PERSIMMON TARTE TATIN

Steps:

• Melt butter in 11" skillet over medium heat, brushing sides of skillet with butter as it melts. Sprinkle sugar evenly over bottom of skillet and scrape in vanilla seeds; save pod for another use. Cook, undisturbed, until sugar is evenly moistened, about 1 minute. Stir in salt and 1 Tbsp. brandy, then remove pan from heat.
• Arrange as many apples as fit, rounded side down, in a tightly packed circle around outside edge of skillet; reserve remaining apples. Fill in center with persimmons, rounded side down. Cook over medium heat until juices begin to bubble, about 2 minutes. Reduce heat to medium-low and continue cooking (as apples cook, they will shrink; nudge remaining raw apples into gaps, reserving any extra pieces for another use) until apples are tender and caramel is a deep golden color, 35-40 minutes.
• Meanwhile, place rack in center of oven; preheat to 400°F. Set skillet on a foil-lined rimmed baking sheet to catch any drips.
• Gently roll out puff pastry on a lightly floured work surface and smooth out creases. Cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples. Bake until pastry is puffed and golden brown, 30-35 minutes.
• Transfer skillet to a wire rack and let stand until bubbling caramel subsides, about 5 minutes. Gently run a butter knife around edges of skillet, then invert a platter with lip over skillet. Using pot holders to hold skillet and platter tightly together, invert tart onto platter. Using a table knife or rubber spatula, press any fruit that sticks to skillet onto tart, then brush any excess caramel in skillet over tart. Let cool at least 15 minutes.
• Meanwhile, using an electric mixer on medium-high speed, beat cream to medium peaks in a large bowl, then fold in remaining 1 tsp. brandy. Serve tart with whipped cream.