Persimmon Butter

Our good friends live on a couple acre property here in Petaluma. They have chickens, pigmy goats and miniature ponies. They plant a huge garden every spring and every fall their persimmon trees explode.

We’re so lucky we get to enjoy the bounty from their property! I love persimmon flavor, and I’m always looking for another way to use them than simply eating them in hand.

This year I decided to make a compound butter, and it was a huge success. This recipe is so easy. With only 3 steps and 3 ingredients, you’re going to make this over and over again.

I love eating this butter on muffins or other baked goods like cornbread and rolls. It’s also super tasty on pancakes if you’re looking for an upgrade to the normal butter and syrup!

A couple quick tips. Let the persimmons cool completely before adding the butter or it will melt and the butter will end up with an odd texture. Also be sure to use softened butter, if it’s too cold it you’ll have to over process it to get it creamy and the butter will start to break down and again, have an odd texture.

This recipe is truly so easy it’s barely a recipe. I hope you give it a try, and if so drop me a comment, I love to hear from you!

Persimmon Butter

Carrie Beyer

This simple Persimmon Butter recipe is just 3 steps and 3 ingredients and will become your new favorite to serve with baked goods!

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Equipment

• Food Processor
• Steamer basket

Ingredients

  

• 1.5 cups peeled and rough chopped persimmon about 2 persimmons
• 1.5 tbsp granulated sugar
• 8 tbsp softened, unsalted butter 1 stick
• 1/2 tsp lemon zest

Instructions

 

• Peel and roughly chop the persimmons.
• In a covered steamer basket set over low heat, steam persimmons until very soft. About 10 min.
• Puree steamed persimmons in a food processor until very smooth. Let cool.
• Add softened butter, sugar and lemon zest and puree until butter is smooth and creamy.