Persimmon Compote

It's one of my favorite fruits.....the persimmon. I am so happy when I finally see their arrival in the stores. Since they are usually only available for a month or 2 I treat myself. At $3 a piece they are worth every bite!

Persimmons can be eaten raw. Most people peel them. I wait until the skin in tender and eat the skin as well (think fiber).

Persimmons are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin C, and a very good source of Dietary Fiber, Vitamin A and Manganese.

Today I decided to make Persimmon Compote.

Ingredients:

2-3 medium ripe Hachiya persimmons quarter and remove the "core like" center then chopped coarsely.

2TBS WW sweet or shallot finely minced

juice of 1 lemon

1 tsp honey

1tsp cardamom

1/2 tsp star anise

1/2 TBS butter (yes I eat butter! I would never touch margarine or other chemical like "butters")

dash of sea salt

Melt the butter in a medium saucepan

Add onion or shallot to carmelize

Add chopped persimmon and spices and lemon juice and honey.

Salt is optional however just a pinch brings out the sweetness ;)

Cook down until "soft and jelly like"

Wonderful added to plain Greek yogurt, oatmeal, pancakes, toast or on canapes with goat cheese...........hmmmm maybe even on pork tenderloin.........but I'll save that recipe for later

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