Persimmon Chutney

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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

Recipe

• 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.