Sous Vide Persimmon Butter

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Stephanie is a food writer, photographer, recipe tester & developer based in SF. She received her culinary arts training at the San Francisco Cooking School and is the creator of food blog, Lick My Spoon (a place for all things delicious). Her work has appeared in T ...

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When persimmon season is at its peak, I just can’t help but load up on these sweet beauties. They are wonderful eaten raw, sliced thin on salads or sandwiches, roasted into a side dish or baked into a tart, but when I find that I have more than I know what to do with, I turn my persimmon bounty into persimmon butter! Similar to apple butter or pumpkin butter, persimmon butter is simply cooked fruit that is pureed into a smooth, creamy consistency. Because the fruit is so sweet on its own, no added sugar is needed. I just include a bit of apple juice, cinnamon, vanilla, lemon juice and a dash of salt to complement the fruit's flavor. Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    Peel and hull the persimmons. Slice into 1/4-inch-thick wedges.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      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.

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185 F / 85 C Recipe Temp
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