I need you to buy these from me now! They’re incredibly delicious but they’re sitting in my fridge and I can’t can them safely. Soft, sweet Hachiya (Kaki) persimmon pulp covered in honey syrup and Domaine des Salamandres Pear Ice Wine with lemon juice to bring it all together. It’s kind of like a smoothie because of the pulp and it’s kind of like a syrup and it’s kind of like fruit in syrup, all of which should be poured on ice cream or lit on fire (which only didn’t work for me last night in my persimmon pudding sauce because a cigarette lighter is nothing but a good way to burn yourself) and eaten.
I have 5 jam-sized jars and 1 larger jar (plus a half litre of leftover pear ice wine syrup that I’ll happily also sell…or drink! The alcohol is not burned off in these…). The jam jars I’m selling for $6.00 each and the larger for $9.00. If you’ve never had a persimmon this is your last chance to do so before next year. The season just ended and the pink, juicy mix of mango and melon is something spectacular.
I even made a video of making these. Mostly I rip into the Globe & Mail and New York Times but I’m a good multi-tasker in this case, so I also manage to make some of the recipe before my camera memory is full. This is the digital kitchen scale I describe as having won playing bingo at the National Exhibition (aka “my greatest hour”).
It is not the the honey I used in the end, though. This honey from Les Miels d’Anicet is much too flavourful and rich (it actually tastes like maple syrup).
For now, here are the photos and recipe. I did it sort of like the recipe but with Hachiya persimmons instead of the firmer, more apple-like Fuyus (which I describe in the video), and I don’t can them since you can’t can this type safely thanks to the higher level of tannins.
Please buy them, and wait patiently until this afternoon for the video!
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