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    You are in: Home / Recipes / Persimmon Butter Recipe
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    Persimmon Butter

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 20, 2008

      An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc.) I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall!) I let it simmer until it was quite thick and got 6 half pints. It must be stirred frequently over very low heat to keep it from sticking. I did not use a double boiler.

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    • on November 14, 2007

      Excellent! A tasty delight! It took awhile to cook down and lost some of its color while it cooked (the fresh pulp is a bright orange; it cooked down to a yellowish orange), but it was well worth it! I had read that you shouldn't boil persimmon because it alters the flavor, which is I guess why the recipe said to use a double boiler and didn't say to boil it, so I just let it simmer. I cut down a bit on the sugar, just as a matter of personal taste. The flavor is fresh and fruity. Thanks for a great recipe!

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    • on December 12, 2013

      Good guide but needs lots of embellishment, especially split vanilla bean.

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    Nutritional Facts for Persimmon Butter

    Serving Size: 1 (248 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 37.2
     
    Calories from Fat 1
    11%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.8 mg
    0%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 6.9 g
    27%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    persimmons

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