Delight in Fuyu Persimmons with a Spiced Compote Recipe
Fuyu persimmons, celebrated for their unique tomato-like shape and firm texture, provide a delightful variation to the more commonly known Hachiya persimmons. With their lighter color and the ability to be enjoyed while still crisp—much like an apple—Fuyu persimmons are versatile for various culinary creations.
Award-winning food writer Cathy Thomas suggests a delicious method to showcase this fruit in her Fuyu Persimmon Compote, perfect for topping desserts or enjoying on its own. Thomas, known for her cookbooks including "50 Best Plants on the Planet," shares her favorite recipe that combines spiced syrup with fresh persimmons.
The compote is made by simmering dry white wine, sugar, a star anise, and a pinch of salt until a fragrant syrup forms. Wedges of Fuyu persimmons are added and simmered until they become tender, absorbing the aromatic flavors. The resulting mixture can be served chilled, making it an ideal topping for ice cream, yogurt, or tapioca pudding. For an extra touch, pair it with a crisp cookie, such as a butter cookie or palmiers.
This delightful recipe yields 6 to 8 servings, perfect for entertaining or a cozy night in. With Fuyu persimmons entering markets now, there’s no better time to try this seasonal treat. For the full recipe and more culinary inspiration, follow Cathy Thomas at CathyThomasCooks.com. Enjoy the autumn flavors with a refreshing twist using this easy, flavorful persimmon compote.
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Photo credit www.bostonherald.com
