Persimmon Compote with Rum and Aleppo Pepper

Look at this persimmon, it looks so plump, ripe and almost ready to pop!

OK. Back to the recipe. There are two variations of ingredients for this recipe.

Persimmon compote with rum and Aleppo pepper

Ingredients

A bowl of persimmon. Different ripeness of persimmons, when they are available.
A splash of lime juice
A splash of Rum
A splash of maple syrup
A dash of small Aleppo pepper

Persimmon compote with Merlot and clover

Ingredients

A bowl of persimmon. Different ripeness of persimmons, when they are available.
A splash of lime juice
A splash of Merlot
A splash of maple syrup
A couple of cloves

Persimmon, Rum, Maple Syrup Compote 1Use different ripeness of persimmons, when they are available.

Persimmon, Rum, Maple Syrup Compote 2

Persimmon, Rum, Maple Syrup Compote 3

Cooking Instructions:

Use a large deep stainless steel pot and have candy thermometer attached to the pot.

Making Persimmon, Rum, Maple Syrup Compote Add splash of lime juice.

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote 6

Making Persimmon, Rum, Maple Syrup Compote 7Cook and gently stir the fruit in a large pot with a candy thermometer in the mixture in medium heat.

Persimmon, Rum, Maple Syrup Compote 8

Making Persimmon, Rum, Maple Syrup Compote Add a splash of maple syrup.

Making Persimmon, Rum, Maple Syrup Compote Add a good splash of Rum or Merlot.

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote When the temperature reaches 200F, turn of the heat. The mixture is ready to be canned.

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Making Persimmon, Rum, Maple Syrup Compote

Persimmon Compote with Rum and Aleppo Pepper

Print Recipe
Cooking Time: 1 hr

Ingredients

  • Here are the ingredients for two variations:
  • ~ Persimmon compote with rum and chili pepper ~
  • Ingredients
  • A bowl of persimmon. Different ripeness of persimmons, when they are available.
  • A splash of lime juice
  • A splash of Rum
  • A splash of maple syrup
  • A dash of small chili red pepper
  • ~ Persimmon compote with Merlot and clover ~
  • Ingredients
  • A bowl of persimmon. Different ripeness of persimmons, when they are available.
  • A splash of lime juice
  • A splash of Merlot
  • A splash of maple syrup
  • A couple of cloves

Instructions

1

Skin and cube the persimmons first. For more ripe ones, simply peel the skin or squeeze the flesh out of the skin, a bit messy but definitely fun and therapeutic. 

2

Add splash of lime juice.

3

Cook and gently stir the fruit in a large pot with a candy thermometer in the mixture in medium heat.

4

Add maple syrup.

5

Add Rum or Merlot.

6

Sprinkle in red chili flakes or a couple of cloves.

7

Continue to stir gently.

8

When the temperature reaches 200F, turn of the heat. The mixture is ready to be canned.

Notes

Definitely go with your feeling if you don't have a candy thermometer. We use both candy thermometer and our gut feeling and each batch is different. This makes our compote unique & “artisan”! As for rum, we are sailors so our splash of rum or wine is most likely be about a big cup.

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