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Persimmons Sauce

I LOVE Persimmons and everything they are paired with! They have that perfect portion of sweetness that isn’t overwhelming! I wanted to make a Persimmons pasta sauce, however, I thought it would taste even better on the dessert piece I was planning to make for Thanksgiving!

Persimmons Sauce

Persimmons Syrup

Ingredients:

4 Persimmons (peeled, pureed)

8 Tbsp Butter (unsalted,sliced, room temperature)

1 cup Heavy Cream

1 ½ cup Granulated Sugar

3 Tbsp Parmesan cheese grated

Directions:

In a sauce pan, over medium heat, heat up the sugar. As it starts to melt, start whisking it. Even if it starts to clump a little, keep whisking.

Once the sugar is an amber-like color, slowly and carefully add the butter in. Whisk continually, until butter is melted completely and making sure not to burn the mixture. Add in the pureed Persimmons and the little tablespoons of Parmesan cheese.

Remove the mixture from the heat after a couple minutes. Still whisking, slowly add in the heavy cream little at a time.

Whisk until the mixture is smooth. Let it cool for about 10 minutes.

Then put the sauce into desired containers and let it cool to room temperature. Store in the fridge if not using immediately. Can keep for up to a month.

Persimmons Sauce 2

 

Persimmons Sauce
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Sauces
Ingredients:
  • 4 Persimmons (peeled, pureed)
  • 8 Tbsp Butter (unsalted,sliced, room temperature)
  • 1 cup Heavy Cream
  • 1 ½ cup Granulated Sugar
  • 3 Tbsp Parmesan cheese grated
Directions:
  1. In a sauce pan, over medium heat, heat up the sugar. As it starts to melt, start whisking it. Even if it starts to clump a little, keep whisking.
  2. Once the sugar is an amber-like color, slowly and carefully add the butter in. Whisk continually, until butter is melted completely and making sure not to burn the mixture. Add in the pureed Persimmons and the little tablespoons of Parmesan cheese.
  3. Remove the mixture from the heat after a couple minutes. Still whisking, slowly add in the heavy cream little at a time.
  4. Whisk until the mixture is smooth. Let it cool for about 10 minutes.
  5. Then put the sauce into desired containers and let it cool to room temperature. Store in the fridge if not using immediately. Can keep for up to a month.

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