Persimmon Piloncillo Syrup
This simple fruit syrup preserves the seasonal pleasure of papaya-like persimmons in deeply earthy and flavorful raw Mexican sugar, piloncillo. A touch of lemon juice evens out those flavors, and a dash of pectin thickens it up.
Persimmon Piloncillo Syrup
Yield: About 12 ounces
Cook Time: 45 minutes
Ingredients:
- 1 cone piloncillo (available in Latino markets)
- 1 cup chopped persimmon flesh (about 6 large persimmons)
- Juice of 1 lemon (about 2 tablespoons)
- 1 ounce low/no-sugar natural fruit pectin (1 tablespoon)
Directions:
- Use a sharp knife and steady hand to shave off the edges of the piloncillo cone, chiseling down until the entire thing is powdered or chopped up. Combine in a saucepan with chopped persimmon and lemon juice.
- Heat over medium, stirring frequently, until sugar has melted and syrup is smooth. Bring to a light boil, then reduce heat to low. Continue to cook uncovered, stirring and scraping the sides of the pan occasionally until persimmon is softened and syrup is thickened or about 30 minutes. If a discolored foam appears on top of the syrup, skim it off with spoon and discard.
- Remove syrup from heat, and stir in pectin. Pour into a jar. If storing, process in boiling water for 10 minutes.
- Serve with toast or pancakes, stir into muffin batter, or use to flavor drinks or tea.