I was gifted several persimmons at pickup last week and I knew that I wouldn’t get them all eaten or baked before they went bad so I had to really think outside of my box for other uses. I came up with this delectable persimmon sauce to serve over leftover turkey breast. My big kid (hubby) isn’t a very adventurous eater and would definitely give a side eye to fruit on his meat (welcome to my life) so I just didn’t tell him what the sauce was. After he happily ate up his serving, I (smugly) confessed that it was a persimmon sauce and he still got seconds. My daughter loved it too. We’ll definitely be doing this again while persimmons are in season. It would also be yummy on chicken or pork.
- 1 T butter
- 1/2 onion, diced small
- 1 clove garlic, minced
- 2 ripe persimmons
- 1/2 C chicken broth
- 1 T honey
- fresh cracked pepper, to taste
- Blend the persimmons then set aside. I used a blender but a food processor would work also.
- Melt the butter in a small skillet or saucepan. Add the onion and garlic, cook until fragrant.
- Add the persimmons, broth, pepper and honey. Simmer until the sauce has thickened.
- Serve warm over poultry or pork.