This easy persimmon compote brings out the flavor of ripe persimmons and turns them into a tasty sauce that's perfect for yogurt, oatmeal, ice cream, pancakes and more.
In this super easy Persimmon Compote, the fruit softens quickly on the stove and turns into a chunky yet velvety mixture with only a spoonful of sugar.
The flavor of the persimmon compote is gently sweet with a floral note.
When the fruit cooks down, it gives you something between a soft jam and a rustic sauce.
I have used it on everything from warm oatmeal to simple cakes, and it adds such a wonderful, gentle distinct flavour!
The compote simmers in minutes and is wonderfully tasty when you keep it simple, but you can add a little more pizzazz with spices.
Ginger, cinnamon, and star anise all work well with the natural perfume of persimmons.
Once the fruit softens, you can keep it chunky or mash it for a smoother texture.
Try serving your persimmon compote on yogurt, Whipped Cottage Cheese, Lemon Pancakes, Vegan Waffles or spooned over Vegan Cheesecake.
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Why You'll Love This Recipe
- Fresh persimmons cook into a naturally silky compote that tastes sweet without being heavy.
- The recipe uses only three main ingredients, which makes it practical for weeknight cooking.
- A short simmer brings out the fruit's natural perfume and creates a sauce you can use in many dishes.
- This compote fits into fall and winter menus and pairs well with both sweet and savory foods.
- Leftovers store well, so you can prepare it ahead of time and enjoy it throughout the week.
Persimmons
Persimmons are the star here, and their flavour is naturally sweet with gentle floral notes that become more pronounced when simmered with a touch of sugar.
Fuyu persimmons are firm when ripe and hold a bit more structure, which gives you a slightly chunkier compote.
Hachiya persimmons must be fully soft before using and cook into a smooth, jam-like texture.
Both work well here and make this compote a practical way to use the fruit when it reaches peak ripeness.
Ingredients
- Ripe persimmons. These provide the body of the compote, and ripe fruit softens quickly and offers a naturally sweet flavor. You can use fuyu or hachiya varieties as long as they are fully ripe.
- White sugar. Sugar enhances the natural sweetness of the fruit and helps create a syrupy finish. Brown sugar works too if you want a deeper flavor.
- Water. A small amount prevents sticking and helps the fruit cook evenly. Orange juice or apple juice can be used for a brighter flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the ripe persimmons and cut them into small chunks.
Add the persimmon chunks, sugar and water to a pot, stir and bring to the boil over a medium heat.
Reduce the heat to low and let it simmer for 10 minutes or until the persimmons break down slightly.
Serving Suggestions
- Spoon over Greek yogurt for a quick breakfast.
- Serve warm on pancakes or waffles.
- Add a dollop on top of oatmeal or porridge.
- Use as a topping for vanilla ice cream.
- Use as a filling in crepes.
- Swirl into cottage cheese for a high protein snack.
- Layer into parfaits with granola.
Variations
- Add a splash of lemon juice for a brighter finish.
- Stir in vanilla extract at the end for a soft, rounded flavor.
- Use brown sugar instead of white sugar for a caramel-like taste.
- Add a pinch of nutmeg along with the cinnamon for a warm profile.
- Combine persimmons with diced apples for a mixed fruit compote.
- Blend the finished compote until smooth to make a fruit sauce for desserts.
Storage
Store the compote in an airtight container in the refrigerator. It keeps well for up to five days.
For freezing, cool the compote completely and transfer it to a freezer-safe container. It freezes well for up to three months. The texture softens slightly after thawing but still tastes good.
If you want to make it ahead, prepare it up to two days before serving and keep it chilled. The flavors continue to develop as it rests. Warm it gently on the stove or serve it cold.
Persimmon Recipes
Top tips
- Use very ripe persimmons because they soften faster and have better flavor.
- Cut the fruit into small chunks so they break down evenly during cooking.
- Stir occasionally to prevent sticking, especially once the mixture thickens.
- Taste the compote near the end and adjust sugar if needed.
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📖 Recipe
Persimmon Compote
Equipment
- Saucepan
Ingredients
- 3 ripe persimmons
- 2 tablespoons white sugar
- 1 tablespoon water
Optional add-ins
- Ginger
- Cinnamon stick
- Star anise
Instructions
- Peel and core the ripe persimmons and cut them into small chunks.
- Add the persimmon chunks, sugar and water to a pot, stir and bring to the boil over a medium heat. Reduce the heat to low and let it simmer for 10 minutes or until the persimmons break down slightly.
- If using, you can add a cinnamon stick, star anise or pinch of ground ginger. Remove the cinnamon stick and star anise after simmering.
Tip: if your persimmons are very ripe, you might need less time, if they're firmer, you may need a little more time.
- Serve your persimmon compote warm or allow it to cool and store in the fridge for up to 7 days.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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