This recipe is for easy, tasty and delicious Persimmon Butter/Spread. You only need a hand full of ingredients and 10 minutes of your time to make it, the rest is taken care of by the oven. Use this Persimmon Butter in your breakfast bowl, on toast, serve it with a cheeseboard or use it in baking and desserts.
Persimmons are on of my favorite winter fruits that I use as much as I can while they’re in season. They’re great to use in both sweet and savory dishes, such as roasted savory stuffed persimmons, persimmon carpaccio, honey roasted persimmons for dessert or breakfast or fried persimmon that are added to salads and side dishes. And then I make this persimmon butter that I include in my breakfast bowls, use as a spread, serve with a cheeseboard, or use in baking or desserts. This persimmon sauce is so easy to make, you really only need a hand full ingredients and 10 minuts of preparation.
A few tips:
- Use ripe persimmon, this is very important!
- I prefer to peel my persimmon, but you can keep the skin on if preferred.
- I usually cook my persimmon for 5-10 minutes just to make them really soft, which will decrease the baking time in the oven/air fryer. But this step can be skipped.
- I add cinnamon to my persimmon butter, but you can use other seasonings as well. Cardamom, vanilla, anis, ginger also tastes great together with the persimmon.
- The baking time in the oven will vary depending on how ripe your persimmons are. The butter is ready when the persimmons are golden brown, slightly caramelized and tender. Most of the water should have evaporated as well.
- You can mix this persimmon butter completely smooth or make it slightly chunky depending on what you prefer.
- Store this persimmon butter in a clean jar for up to one week.
Ingredients for this Persimmon Sauce:
- Persimmon
- Water
- Lemon juice
- Apple cider vinegar (optional but highly recommended)
- Monk fruit sweetener
- Brown monk fruit sweetener
- Sea salt
- Cinnamon (optional)
Other recipes you might like:
- Persimmon Carpaccio (Vegan, Gluten, Grain Free & Low Carb)
- Roasted Persimmon with Yogurt & Nuts (Vegetarian/Vegan, Gluten, Grain Free & Low Carb)
- Persimmon Burrata (Vegetarian, Gluten & Grain Free)
- Lentil Stuffed Persimmon (Vegan, Grain & Gluten Free)
- Oven Baked Apple Butter (Vegan, Gluten, Grain, Oil & Sugar Free)
- Oven Baked Pear Butter (Vegan, Gluten, Oil & Sugar Free)
- Cherry Jam (Vegan, GLuten, Grain & Sugar Free)
- Rhubarb Compote (Vegan, Gluten & Sugar Free)
- Balsamic Roasted Summer Fruits & Berries (Vegan, Gluten, Grain, Oil & Refined Sugar Free)
- Cranberry Jam (Vegan, Gluten Free & No Added Sugar)
- Raspberry Chia Jam (Vegan, Gluten & Sugar Free)
- Pear Sauce with Cardamom (Vegan, Gluten & Sugar Free)
- Persimmon Sauce (Vegan, Gluten & Sugar Free)
- Applesauce (Vegan, Gluten & Sugar Free)
- Peach Sauce/Jam (Vegan, Gluten & Sugar Free)
Persimmon Butter (Vegan, Gluten & Sugar Free)
Ingredients
- 4-5 Persimmon peeled and cut into smaller pieces
- 2 (1) dl (cup) Water
- 1 tsp Lemon juice
- 1/2 (1/4) dl (cups) Apple cider vinegar
- 1/2 (1/4) dl (cups) Monk fruit sweetener
- 1/2-1 (1/4-1/2) dl (cups) Brown monk fruit sweetener
- 1/2 tsp Sea salt
- 1-2 tsp Cinnamon (optional)
Instructions
- Preheat the oven to 150 degrees Celsius or your air fryer to 130 degrees Celsius.
- Peel and cut your persimmons into smaller pieces.
- Bring water to a boil in a pot, add the persimmons and lemon juice and reduce the heat. Let it simmer for 5-10 minutes. (This step can be skipped, but will then take longer time to bake in the oven).
- Add persimmon and the water from the pot to an oven safe baking sheet together with the rest ingredients. Bake in the oven for 2-3 hours or in the air fryer for 1,5-2,5 hours. Stir every now and then.
- Mix to desired consistency, then pour into a clean jarl. Let it cool completely, then store in the fridge.
Easy to make and yummy. Note that sauce thickens as it cools.