Persimmon Chutney

Name: Persimmon Chutney
Ingredients: 2 tablespoons unsalted butter; 2 bay leaves; 2 cinnamon sticks; 1/2 cup red onion (Small Diced); 1 serrano pepper (Small Diced); 1 fresh garlic clove (Minced); 1/2 cup muscat wine (Orange); 4 persimmons (Small Diced); 1 nectarine (Small Diced); 1 jonathan apple (Small Diced); 2 tablespoons unbleached cane sugar (Raw); 1 dash cayenne pepper; 1/4 teaspoon cinnamon; 2 tablespoons lime juice (Fresh); 1/4 teaspoon fine sea salt

15 ingredients

5 steps

Ingredients

2 tablespoons unsalted butter
2 bay leaves
2 cinnamon sticks
1/2 cup red onion (Small Diced)
1 serrano pepper (Small Diced)
1 fresh garlic clove (Minced)
1/2 cup muscat wine (Orange)
4 persimmons (Small Diced)
1 nectarine (Small Diced)
1 jonathan apple (Small Diced)
2 tablespoons unbleached cane sugar (Raw)
1 dash cayenne pepper
1/4 teaspoon cinnamon
2 tablespoons lime juice (Fresh)
1/4 teaspoon fine sea salt

Directions

1

In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft.
2

Add Orange Muscat Wine and reduce by half.
3

Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves.
4

Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
5

Garnish the dish with Cinnamon Sticks.