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–+ servings
persimmon butter in a serving bowl, plate with bread, glasses with tea, orange slices, cinnamon sticks

Spiced Persimmon Butter Recipe

Sylwia Vaclavek
This recipe captures the cozy, comforting vibe we crave as the days grow shorter, and it’s versatile enough for breakfast, snacks, or gifting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course sauce
Cuisine American
Servings 32
Calories 49 kcal

Equipment

  • large pot, Dutch oven
  • wooden spoon, spatula
  • measuring cups and spoons
  • knife, vegetable peeler, cutting board
  • blender, immersion blender

Ingredients
 
 

  • 6-8 ripe persimmons Hachiya or Fuyu
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Wash, peel and roughly chop 6-8 ripe persimmons.
  • In a large, heavy-bottomed pot, add the chopped persimmons, 1/4 cup honey, 1/4 cup orange juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.
  • Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it starts to bubble, reduce the heat to low. Cover and let it cook for 45-60 minutes, stirring every so often to prevent sticking. The persimmons will start to break down, and the liquid will reduce.
  • Once the persimmons are soft and everything is nicely spiced, remove from heat. Use an immersion blender (or transfer the mixture to a regular blender in batches) and blend until completely smooth. You’re going for that ultra-smooth, glossy texture!
  • Taste the butter and adjust sweetness or spices if needed. If you'd like it sweeter, add more honey (start with an additional tablespoon) and stir. If you want more depth, you can add a bit more cinnamon or nutmeg.
  • If the persimmon butter is still a bit runny, return it to low heat and simmer uncovered for another 10-15 minutes to reduce and thicken to your liking. Stir frequently to avoid burning.
  • For a finishing touch, stir in 1/2 teaspoon vanilla extract after cooking for a little extra warmth and sweetness.

Notes

Use fully ripe persimmons - for best-tasting butter, make sure they are super soft and ripe. 
Simmer slowly - this deepens the flavor and helps the mixture reduce to the perfect consistency.
Blend thoroughly - for that ultra-smooth, glossy consistency, blend the persimmon butter thoroughly with an immersion blender or high speed blender. 

Nutrition

Serving: 2tbspCalories: 49kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.002gSodium: 1mgPotassium: 104mgFiber: 0.1gSugar: 2gVitamin A: 4IUVitamin C: 22mgCalcium: 10mgIron: 1mg
Keyword persimmon, persimmon butter
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