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INGREDIENTS 18 very ripe persimmons 1 vanilla bean pod, split lengthwise 1 1/2 cups of organic turbinado sugar DIRECTIONS Cut a slit in the bottom of each persimmon and squeeze contents into crockpot. Add vanilla bean. Cook on high heat until it begins to simmer, then set heat on low and cook 6-8 hours. 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 low. Cook until it reaches desired thickness. Serve or can and process immediately. Copyright © 2011 Stefanie Samara Hamblen |
