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Persimmon paste
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Ingredients:
  • Vegetable oil, to grease
  • 1kg just ripe persimmons, peeled, deseeded, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 440g (2 cups) sugar
Instructions:
  • Prepare an 18cm square cake pan by brushing it with oil to lightly grease it. Line the base and two sides with non-stick baking paper, ensuring that it overhangs the sides.
  • In a large heavy-based saucepan, combine persimmons with lemon juice and water. Bring to a boil over high heat, then lower the heat to medium-low and simmer covered for 15 minutes until the persimmons are soft.
  • Allow the persimmon mixture to cool slightly for 10-15 minutes. Transfer it to a food processor and blend until smooth. Combine the processed mixture with sugar in a pan and heat over medium-low for 2-3 minutes, stirring until the sugar dissolves. Continue to cook uncovered for 50 minutes, stirring occasionally, until the mixture thickens and reaches 105°C on a sugar thermometer, or until it stays separated for a few seconds when a spoon is dragged through the center.
  • Pour the mixture into the lined pan and allow it to set for 1 hour until firm, then cut into pieces to serve.

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