Sous Vide Persimmon Butter
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Ingredients for 8
2 pounds fuyu persimmons (about 6)
1/4 cup apple juice
1 cinnamon stick
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Peel and hull the persimmons. Slice into 1/4-inch-thick wedges.
Transfer the persimmons to a large zipper lock or vacuum seal bag. Add the apple juice, cinnamon, vanilla, lemon juice, and salt. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Blend until very smooth. Serve.