Gingered Apple-Persimmon Compote Recipe

  • 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
  1. 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.