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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. There are two types of persimmons widely available during the Thanksgiving holidayfuyu and hachiya. Chef Des Jardins prefers the fuyu in savory preparations because its texture is much firmer and the flavor less sweet. When picking fuyu persimmons, look for firm, brightly colored fruit. Start making relish at least 24 hours and up to 3 days in advance to allow the flavors to fully develop. Ingredients:
1/2 tablespoon olive oil |
1 onion, finely chopped |
1 tablespoon mustard seed |
1/2 cup sherry |
1/4 cup sherry wine vinegar |
4 firm-ripe fuyu persimmons, finely diced and seeded if necessary (about 3 cups total) |
1/4 cup dried currants |
1 1/2 teaspoons sea salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.
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