Stovetop Chunky Persimmon and Toasted Pecan Butter
By Market Chef Maggie Perkins
3T unsalted butter
1/2 c. pecan pieces
5 ripe persimmons
2t-1T pumpkin pie spice
1T brown sugar
1 sprig thyme, dried
1/2 c sweet white wine, optional
Over medium heat in a heavy sauce pan, toast pecan in melted butter until browned. Squeeze pulp from ripened persimmons directly into pan, then chop remaining skins, and stir into pulp and pecans. Season with pumpkin pie spice and brown sugar, and bring pulp to a bubble. Nestle sprig of thyme into reducing pulp. Reduce heat, stirring frequently until pulp thickens. Optionally, add 1/2 c sweet white wine at this stage, and continue over heat until absorbed by pulp. Remove thyme sprig. Adjust seasonings.
Served over Pure Luck Dairy Goat Cheese on Texas French Bread Pecan Raisin Bread.
Photos by Maggie Perkins