Persimmon Chutney

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 4

Persimmon Chutney or relish is used as a accompaniment for Sea Foods. Serve chutney with Blackened Salmon, Alaskan Halibut, Alaskan Black Cod or Shell Fish. This Chutney has a little spicy flavor as Cayenne Pepper is infused while cooking.

Ingredients:

2 tablespoons unsalted butter

2 bay leaves

2 cinnamon sticks

1/2 cup red onion (small diced)

1 serrano pepper (small diced)

1 fresh garlic clove (minced)

1/2 cup muscat wine (orange)

4 persimmons (small diced)

1 nectarine (small diced)

1 jonathan apple (small diced)

2 tablespoons unbleached cane sugar (raw)

1 dash cayenne pepper

1/4 teaspoon cinnamon

2 tablespoons lime juice (fresh)

1/4 teaspoon fine sea salt

Directions:

1. In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion and garlic. Saute until onions are soft.
2. Deglaze with Orange Muscat Wine. Reduce the wine by half.
3. Add the remaining ingredients and stir well. Simmer the chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves. Cool the Persimmon Chutney before service.
4. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
5. Garnish the dish with Cinnamon Sticks.

By RecipeOfHealth.com