Persimmon season is a short one but I encourage you to scoop them up and make this Spiced Persimmon Butter. It’s similar to pumpkin or apple butter but made with persimmons and some extra spices for those yummy fall and winter flavors. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the paleo diets
1/2 cup Honey
6 Fuyu Persimmon, roughly chopped
1 large Apple, chopped
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cardamom (AIP Reintroduction)
Add all the ingredients in a slow cooker.
Stir to combine and then cover.
Cook on high for 4 hours.
Remove the cover and then stir.
Continue cooking without the cover for another 1-1 1/2 hours on high. You’ll need to watch it carefully after the first hour. There should still be some liquid in the slow cooker. Don’t let all the liquid evaporate otherwise the fruit mixture will burn and taste bitter.
Once the slow cooker has stopped, use the immersion blender to puree the persimmon mixture. If you don’t have an immersion blender, you can use a regular blender.