Gingered Apple-Persimmon Compote
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
When persimmons are at their softest and sweetest, this is the compote I reach for. It comes together in just twenty minutes, making it perfect for a last minute dessert or breakfast topping. The beauty here is simplicity: you're likely to have most of these ingredients on hand already. Fresh ginger is the star, adding warmth and digestion benefits while cutting through the fruit's natural sweetness with a gentle spice. The tart Granny Smith apple keeps everything balanced, while lemon brightness ties it all together. Serve it over yogurt, oatmeal, or even vanilla ice cream.
Ella x
Ingredients
- 55 overripe fuyu persimmons, mashed
- 11 small granny smith apple, peeled and diced
- 11 tablespoon brown sugar
- 22 teaspoons ground cinnamon
- 11 teaspoon freshly grated ginger
- ½ lemon, juiced½ lemon, juiced
- ½ teaspoon lemon zest½ teaspoon lemon zest
Detail level
Instructions
- 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.
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