• cardamom 1/2 tsp. cardamom, ground
  • honey 1/4 cup honey
  • lemon juice 1/4 cup lemon juice
  • nutmeg 1/2 tsp. nutmeg
  • persimmons 1 lb. persimmons, sliced, peeled and seeded
  • vanilla extract 2 tsp. vanilla extract
  • water 1 cup water
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How to make it

  1. In a large pot, add all of your ingredients, mix well. Set the burner to medium, low heat. Cook uncovered for about an hour or until the persimmons are fork tender.
  2. Let cool.With an immersion blender, process until smooth. Alternately you can process in a blender.
  3. Pour butter into sterilized mason jar and refrigerate until ready to use.