18 very ripe persimmons
1 vanilla bean pod, split lengthwise
1 1/2 cups of organic turbinado sugar
Cut a slit in the bottom of each persimmon
and squeeze contents into crockpot.
vanilla bean. Cook on high heat until it begins
to simmer, then set heat on low and cook 6-8
Let cool. Remove vanilla bean.
Puree in a food processor or blender
and return to crockpot. Cook on high heat until
mixture simmers, stir in sugar and turn heat to
Cook until it reaches desired thickness.
Serve or can and process immediately.