- 5 overripe Fuyu persimmons, mashed
- 1 small Granny Smith apple, peeled and diced
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated ginger
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.