Saturday, December 15, 2007

Persimmon Apple Spread

Persimmons are eaten fresh or dried, raw or cooked. When eaten fresh the peel is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet and when firm possesses an apple-like crunch. It can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal. Persimmon pudding is a dessert using fresh persimmons

Here is a delicious Indian Persimmon Apple spread, which can be served with fresh bakery rusk or a toasted bagel/bread..
4 ripe Persimmons (peeled and pulped)
2 ripe Apples( peeled and chunked finely)
1tsp cardomom powder
1 cup sugar
2tsp fresh honey
a pinch of nutmeg
in a thick bottom pan, add the strained pulp of persimmons. To this add apple chunks, sugar and mix well. Boil on a medium flame and keep stirring. After 7minutes, add honey, cardamom powder and nutmeg and mix well. Again keep stirring on a medicum flame till the consistancy starts getting thicker. Now switch off the heat. Cool the mixture and store it in a clean jar..
(This can be done in a microwave aswell. Make sure the mixture is stirred often in close intervals to prevent it from burning and sticking)..
Serve this spread with crackers/Rusks/toasted bread/bagel or eat with a chapati.. Kids love this spread.

1 comment:

Vanamala said...

Hey Paru

Thanks for visiting and leaving the comment.

Mysore navru antha keli kushi aithu..well thumba bloggers idhare mysore navru.

BTW nice blog..nice selection of recipes :)