Persimmon Paste

Persimmon Paste

Persimmon Paste

Persimmon Paste is wonderful as part of a cheese platter, or with crackers and nuts as an appetiser. 

Tart and silky it has a great flavour – warm, spicy and sweet.  Best served with blue cheese or strong vintage cheeses it is a great way to use those curious fruits!

1kg just ripe persimmons, peeled, deseeded, coarsely chopped
3 pears, peeled and finely diced
¼ cup lemon juice
¼  cup water
2 cups sugar
¼  teaspoon of ground ginger
Tiny grating of nutmeg or mace

In a large heavy-based saucepan warm through the spices briefly before adding the persimmons, pears and lemon juice.
Stir well, then add the water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes or until persimmons are soft.

PersimmonsSet aside for 10-15 minutes to cool slightly.
Pass the persimmon mixture through a sieve or use a stick blender or food processor and process until smooth.
Return to the pan with the sugar and stir over medium-low heat for 2-3 minutes or until the sugar dissolves. Cook uncovered, stirring occasionally, for 50 minutes or until the mixture thickens and stays separated for a few seconds when you drag a spoon through the centre or until temperature reaches 105°C on a sugar thermometer.

Persimmon Paste can be moulded in fancy moulds or simply poured into a tray and cut into cubes.  If using metal moulds, grease well with canola oil before pouring in the warm paste.  Refrigerate until firm before eating.

In a sealed container persimmon paste can last for about 6-9 months in the fridge and develops a stronger flavour after a couple of months.