Spiced Persimmon Butter Food

SPICED PERSIMMON BUTTER

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

SPICED PERSIMMON BUTTER

Steps:

• Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
• Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
• Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.
• Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.

PERSIMMON BUTTER

Steps:

• Cook pulp and orange juice together in a double boiler until thick.
• Measure and add 3/4 cup sugar for each cup pulp.
• Continue cooking until desired consistency is reached.
• Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.

PERSIAN SPICED BUTTER

Steps:

• Mix all ingredients except salt in a small bowl until lime juice is incorporated.
• Season with salt.
• Cover and keep in a cool place.
• DO AHEAD:
• Spiced butter can be made 1 week ahead.
• Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.

SPICED PERSIMMON BREAD

Steps:

• Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
• In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
• In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
• Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
• Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.