Persimmon Butter
Celebrating the Midwestern Table
Persimmon Butter
Celebrating the Midwestern Table
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3/4 cup pureed fresh (or thawed frozen) persimmon pulp 1/2 stick unsalted butter, softened 2 tablespoons sugar 2 teaspoons flour pinch of salt Directions: Put all the ingredients in a food processor fitted with a metal blade or in a blender. Process until smooth, about 3 minutes. The texture will be slightly rough. Transfer the butter to a ramekin. Chill. To serve, let the butter soften slightly at room temperature until it is spreadable. Covered airtight, the butter can be refrigerated for up to 3 days or frozen for up to 3 months. Yield: 1 scant cup. |