2 Fuyu persimmons
A vanilla pod, or seeds
Whole cane sugar
1 glass of water
1. Peel the persimmons and apple. Cut them into regular cubes for an even cooking.
2. In a chef pan, make the diced apple stew gently with the two peeled persimmons, vanilla, and sugar, covered with a glass of water. Simmer slowly until the apple begins to melt.
3. Chill the sauce and it’s ready! You can pulse the sauce for a smoother result but this is truly optional.
Tips: Spread the persimmon sauce on puff pastry circles and bake a few minutes in the oven.
19 de febrero de 2016
Posted by Brenda A. Ysaguirre at 2:00