Che Fico's Persimmon Butter

Persimmon Butter

Persimmons have a unique flavor.  If you ask someone who has eaten one, you may get several different answers.  However they tend to taste like a hybrid of an apricot and a tomato.  As they ripen, they tend to take on a honey like sweetness.

Ingredients:

2 1/2 pounds Fuyu Persimmons. (the riper the better)

1 cup unsalted butter

4 ounces plus one Bourbon

4 ounces maple syrup

1 vanilla bean cut in half and scraped

1 1/2 tablespoon course sea salt 

2 cups heavy whipping cream

1 ounce lemon juice
Directions:
Wash, hull and peel the Persimmons                                                  

Cut each persimmon into quarters and use the tip of the knives to remove any seeds.    Slice the persimmon into thin even slices.

Add the butter and sliced persimmon to a cold saucepan and turn the heat to medium-high.

Add the maple syrup, 4 ounces Bourbon, the scraped vanilla and its bean pod and 1/2 tablespoon salt to the pot.  Cook for 10 minutes  stirring constantly.  The persimmons should be soft and start to melt in the pot.

Add heavy whipping cream and stir constantly until the mixture has thickened. 

Turn the heat off and continue stirring until the creamed melted persimmons are homogenized.  You should not be able to see any fat from the butter on the surface of the cream mixture.

Remove the vanilla pod and discard it.

Put the mixture in a food processor and blend 

Add the remaining 1 tablespoon salt and 1 ounce bourbon and lemon juice.  Taste and adjust the seasonings to your preference.

Store in Mason jars or Tupperware.

*Serving suggestions:  Spread on toast, or pancakes, or add to oatmeal.

Wine Spectator,  12/15/2024

Coconut-Lemon Macaroons

Coconut-Lemon Macaroons

A citrus twist gives these sweet macaroons a pie-like vibe, while the finishing touch of salt makes them as addictive as cookies. Swap out the lemon for lime if you wish. There’s a bit of delicious oozing at the bottom of the macaroons, but those caramelized bits were my guests’ favourite part! If you want picture perfect macaroons, simply snip around the bottoms to trim.

Ingredients:
1 egg white
2 tbsp (30 mL) lemon zest
½ cup (125 mL) sweetened condensed milk
2 cups (500 mL) sweetened shredded coconut
Pinch coarse sea salt

Directions:
Preheat oven to 325°F (160°C).

Whisk together egg white, zest and sweetened condensed milk. Stir in coconut until thoroughly combined.

Line a cookie sheet with parchment paper. Spoon 12 heaping tablespoons of coconut mixture, each placed 1 inch (2.5 cm) apart, on cookie sheet. Sprinkle with salt. 

Bake the macaroons until golden, about 20 minutes, and let cool completely before serving. Lovely served with vanilla ice cream or lemon gelato.    Makes 12 macaroons