Recipe For Pineapple and Persimmon Compote


Pineapple persimmon compote is a nice way to end a winter meal. The warmth of the compote contrasts well with ice cream or crème fraîche (although I didn’t add it). 

Persimmons are an obvious choice for a winter compote, but I know what you’re thinking: pineapples? My sister-in-law Sunny got the pineapple from a friend as a combination birthday present / commemorative gift for the season premiere of ”Psych”. In case you’re not familiar with it, ”Psych” is a comedy / mystery show on USA TV. There’s a running gag on the TV show where they hide a pineapple somewhere in each episode.

1. Info for Pineapple and Persimmon Compote

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 4
  • Calories: unavailable

2. Ingredients for Pineapple and Persimmon Compote

  • 2/3 cup white tea
  • 2 tablespoons raisins (golden and dark)
  • 1 (6-ounce) can pineapple juice
  • 1 (2-inch) cinnamon stick
  • 1 star anise pod
  • 2 tablespoons marmalade
  • 2 slices licorice root, dried
  • 1 sprig sweet basil
  • 6 tablespoons brown sugar
  • 1 sprig mint
  • 1 teaspoon lemon zest
  • 1 teaspoon imitation brandy extract
  • 2 slices candied ginger
  • ½ fresh pineapple, peeled and cored
  • 1 tablespoon lemon juice
  • 2 tablespoons honey, as needed
  • 3 dried persimmons

3. Directions:

  1. In a mortar and pestle, finely grind the sea salt into a fine powder.
  2. Snip the dried persimmons in 3/4-inch dice with kitchen shears. Remove and discard the stems.
  3. Place the raisins in a small stainless steel bowl. Pour a hot cup of white tea over the raisins. Soak the raisins for at least 30 minutes. Drain all the liquid and reserve about 2/3 cup of it. Set the raisins aside.
  4. Peel, core and dice the pineapple (see tips).
  5. In a small saucepan, add the reserved white tea, pineapple juice, brown sugar, cinnamon, licorice, star anise, candied ginger, lemon zest, basil and mint. Bring to a full boil and cook for about 2 minutes; the brown sugar should be fully incorporated. Turn off the burner. Add the marmalade and the brandy extract (if used). Stir well. Place the diced persimmons and the pineapple cubes with lemon juice in a bowl. Add the syrup. Toss until the pineapple and persimmons are nicely coated with syrup. Drizzle with honey. Finish with the raisins. Check the sweetness of the compote and add more honey if necessary. Remove and discard the basil and mint. 
  6. Assembly time: Assemble when you’re ready to serve. Serve the warm persimmon pineapple compote in small bowls.
  7. Bon appétit!

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