Persimmons Loquat Butter

Recipe by Chef Edward Villarreal

as seen on the Southtown Supper Club Episode

 

Ingredients:

4 very ripe persimmons (about 1 1/2 lbs)

3/4 cup granulated sugar

1/4 cup brown sugar

2 tablespoon fresh lemon juice

2 lbs loquats (seeded)

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly-grated nutmeg

1/4 teaspoon kosher salt

1/8 teaspoon ground cloves

 

Directions:

Remove stem ends from both loquats and persimmons.

 

Remove seeds from loquats. Once seeded, set loquats aside.

Cut each persimmon into sixths.

Bring sugar and 2 cups water to a boil in a medium saucepan.

Allow to boil a minute or so, then add the persimmons, loquats and 1 tablespoon lemon juice.

The fruits should be mostly covered with water.

Reduce heat to maintain a gentle simmer. Cook until the fruits are very soft, about 60 to 90 minutes, stirring occasionally.

A fork or knife should effortlessly pierce the persimmons and loquats should be falling apart.

Add water, as needed, to keep the persimmons and loquats mostly submerged.

Set a strainer over a heat safe bowl. Carefully pour the persimmons and loquat cooking liquid into the strainer. Allow to drain 20 to 30 minutes. Transfer the mixture to a food processor with the blade attachment. 

Pulse until no large pieces remain. Set aside.

Transfer the cooking liquid back to the saucepan. 

Cook over medium-high until the mixture has reduced to a syrup and has started to caramelize.

As it thickens it will need to be stirred frequently. Once the mixture starts to brown, remove from the heat. Pour the reduced cooking liquid into the food processor. Process for 15 to 20 seconds, then scrape down the sides and add the remaining lemon juice, cinnamon, nutmeg, salt, and cloves. Purée until very smooth, scraping the sides once or twice.

Taste and adjust with additional sugar or spices as desired. Transfer the persimmons-loquat mixture back into the saucepan. Cook over medium low to medium stirring frequently until the mixture has thickened to your liking, about 10 to 20 minutes. A test dollop on a frozen plate should not seep liquid around the edges.

Transfer to jars or other storage containers and keep refrigerated. Use as desired, and ENJOY!

© 2019 by Homegrown Chef