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!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

67.6 calories; protein 0.4g 1% DV; carbohydrates 18.1g 6% DV; fat 0.1g; cholesterolmg; sodium 1.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I thought it was delicious! I used it to top an authentic Bavarian cream I made. The fatness if the compote counter-acted the sweetness of the cream. Was worried the ginger would be too strong. Don't skimp on it. Read More