• 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.