1/2 ripe persimmon
1 cup (ch) of sugar
1 tablespoon of ground cardamom
1 cup (ch) of water
4 tablespoons of lemon juice
1/2 ripe persimmon
1 cup (ch) of sugar
1 tablespoon of ground cardamom
1 cup (ch) of water
4 tablespoons of lemon juice
Cut the persimmon in half, separate the seeds, remove the pulp and place it in a pot
Pour in the sugar, cardamom, and water
Bring to a simmer, stirring occasionally for 1 minute or until the sugar dissolves
Reduce heat and let cook, stirring again for 10 minutes or until the persimmon is tender
Add more water (to taste) as the syrup thickens
Stir in lemon juice
Cook for an additional 5 minutes or until the syrup has thickened slightly
Remove from heat, let cool, and transfer to a compote dish
Tips: To achieve a persimmon paste, add another cup of sugar and 2 cups of water
Cook over low heat, stirring constantly and with great care
If desired, substitute cardamom for 2 cinnamon sticks
Serve with plain cake.
