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  Persimmon Pineapple Sauce



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5 very ripe persimmons
1 cup finely chopped pineapple with juice
pinch sea salt
1-2 Tablespoons cane syrup, honey or maple syrup
1/8 teaspoon ground cinnamon

Cut an “X” in the bottom of each persimmon and squeeze contents into a heavybottomed saucepan.
Bring to a simmer over medium heat. Stir in pineapple and juice and return to a simmer.
Add remaining ingredients and stir well to combine.
Return to simmer, lower heat and cover. Let mixture simmer 30 minutes.
Uncover, stir and continue to simmer until desired thickness is achieved.
Remove from heat and let mixture cool slightly.
Serve warm.
Cover and refrigerate leftovers.

Mix chilled sauce with plain yogurt.
Add sauce and chopped green onion to leftover brown rice or quinoa.
Mix in fruit or veggies as desired and serve chilled on bed of greens.
Stir lemon juice or vinegar into sauce and brush onto fish or chicken before cooking.

Copyright © 2017 Stefanie Samara Hamblen