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This warm, sweet compote is a great accouterment to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!
Ingredients
- 5 overripe Fuyu persimmons, mashed
- 1 small Granny Smith apple, peeled and diced
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated ginger
- ½ lemon, juiced
- ½ teaspoon lemon zest
Directions
Step 1
Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.
Cook’s Note:
Splenda(R) can be substituted for the sugar but cut quantity in half because it is sweeter than sugar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 68 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium2mg | 0% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber2g | 6% |
| Total Sugars6g | |
| Protein0g | |
| Vitamin C22mg | 112% |
| Calcium25mg | 2% |
| Iron1mg | 6% |
| Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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