Sous Vide Persimmon Butter
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 ...
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.